Dinner Tonight: Scallops With Asparagus And Sugar Snap Peas Recipe Recipe

Name: Dinner Tonight: Scallops With Asparagus And Sugar Snap Peas Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra-virgin olive oil; 1/4 cup canola oil; 3 tablespoons sherry vinegar; 2 tablespoons fresh dill, chopped; 1 tablespoon fresh tarragon, chopped; salt and pepper; 4 tablespoons olive oil, divided; 1/2 pound sugar snap peas; 1/2 pound thin asparagus, tough ends removed, cut into 2-inch pieces; 1 pound sea scallops (about 12); 3 tablespoons unsalted butter, cut into 12 pieces; salt and black pepper

Servings: persons

1/4 cup extra-virgin olive oil
1/4 cup canola oil
3 tablespoons sherry vinegar
2 tablespoons fresh dill, chopped
1 tablespoon fresh tarragon, chopped
salt and pepper
4 tablespoons olive oil, divided
1/2 pound sugar snap peas
1/2 pound thin asparagus, tough ends removed, cut into 2-inch pieces
1 pound sea scallops (about 12)
3 tablespoons unsalted butter, cut into 12 pieces
salt and black pepper

1
For the Herb Garden Vinaigrette: Pour vinegar into a medium-sized bowl. Slowly whisk in the olive and canola oils. Stir in the chopped herbs and season with salt and pepper.
2
For the Scallops, Asparagus, and Sugar Snap Peas: Add two tablespoons of the olive oil to a large saute pan and turn heat to medium-high. When shimmering, add the sugar snap peas and asparagus. Cook, stirring often, until tender and bright green, three to four minutes. Transfer to a second medium-sized bowl. Toss with about half of the vinaigrette and taste. Add more of the vinaigrette if needed.
3
Dry the scallops with paper towels, and then season each with salt and pepper on both sides. Pour the remaining two tablespoons of olive oil into a large nonstick skillet. Turn heat to medium-high. When shimmering, add the scallops to the pan. Top each scallop with a piece of butter. Let them cook undisturbed until golden brown on the bottom, about three minutes. Flip them and cook until golden brown on the other side, about two minutes. Transfer scallops to a plate.
4
Divide the asparagus and sugar snap peas among four plates. Top each with three scallops. Season with salt and pepper to taste.

706

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 cup extra-virgin olive oil, 1/4 cup canola oil, 3 tablespoons sherry vinegar, 2 tablespoons fresh dill, chopped, and more.

Yes, Dinner Tonight: Scallops With Asparagus And Sugar Snap Peas Recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Dinner Tonight: Scallops With Asparagus And Sugar Snap Peas Recipe

How did you like this recipe?

Frequently Asked Questions