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Pan-Seared Scallops with Lemon Vinaigrette

average rating is 3 out of 5, based on 150 votes

Indulge in the exquisite flavors of Pan-Seared Scallops with Lemon Vinaigrette. Succulent sea scallops perfectly seared to golden perfection, paired with tender asparagus and caramelized red onions. Drizzled with a tangy lemon vinaigrette, this dish is a symphony of flavors that will tantalize your taste buds and impress your guests. Get ready to savor the taste of restaurant-quality seafood right in the comfort of your own home.

Serving Suggestions/Tips:

Serve the Pan-Seared Scallops with Lemon Vinaigrette as a main course accompanied by a side of rice or quinoa.

For an elegant presentation, arrange the scallops and vegetables on a bed of mixed greens or arugula.

Sprinkle some fresh basil leaves on top for added freshness and aroma.

Pair this dish with a crisp white wine or a light-bodied rosé for a delightful dining experience.

Serves

Prep Time

N/A

Total Time

N/A

Calories

Protein

Fat

Carbs

Tags:

Fish Lunch Dinner Main meal Medium Moderate Seafood Dairy-Free Gluten-free gluten-free dairy-free low-carb high-protein paleo Mediterranean seafood scallops asparagus red onion lemon vinaigrette healthy gourmet quick and easy restaurant-quality elegant flavorful summer recipe citrusy vitamin C omega-3 fatty acids nutrient-rich low-calorie clean eating whole ingredients weeknight dinner impressive dish spring flavors fresh herbs

Ingredients

12 ounces sea scallops, thawed if frozen
2 lemons
3 tablespoons olive oil
24 asparagus spears, cut into 2-inch pieces
1 medium red onion, cut into wedges
sea Salt, to taste
black pepper, to taste
2 to 3 fresh basil sprigs, including stems
2 tablespoons fresh basil leaves, cut into strips (optional)

Directions

Prepare the Lemon Vinaigrette:

Zest and juice one of the lemons into a small bowl.
Add 2 tablespoons of olive oil to the bowl.
Season with salt and pepper to taste.
Whisk the ingredients together until well combined. Set aside.
Prepare the Scallops:
Pat the scallops dry with a paper towel to remove any excess moisture.
Season the scallops with salt and pepper on both sides.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the scallops to the skillet, making sure not to overcrowd them.
Cook the scallops for 2-3 minutes on each side, until they are golden brown and cooked through.
Once cooked, remove the scallops from the skillet and set them aside.

Cook the Vegetables:

In the same skillet, add the asparagus spears and red onion wedges.
Season with salt and pepper to taste.
Sauté the vegetables for about 5 minutes, or until they are tender-crisp.
Finish and Plate:
Arrange the cooked scallops on a serving plate.
Place the sautéed vegetables around the scallops.
Drizzle the Lemon Vinaigrette over the scallops and vegetables.
Garnish with fresh basil sprigs and basil leaves (if desired).
Slice the remaining lemon into wedges and serve them alongside the dish.