Pan-Seared Scallops With Lemon Vinaigrette – a delicious recipe with lemons, olive oil, sweet onion, Salt, Black pepper, basil sprigs. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
1. Rinse the scallops & pat dry. Set aside.
2
2. With a sharp knie, score one lemon lengthwise in four sections and remoe the peel from each section. Scrape the white portion from the peel; discard. Cut the peel into very thin strips and set aside. Squeeze 2 ablesppons of juice from the lemon; reserve.
3
3. Heat 2 T of the olive oil in a large skillet over medium heat. Add the asparagus and onion and cook for 2 -3 minutes; season to taste with salt & pepper. Transfer to a serving platter and keep warm.
4
4. Combine the lemon peel, basil sprigs and remaining 2 tablespoons olive oil in skillet. Coof for 1 min or until heated through. Remove the lemon peel and bais sprigs with a slotte spoon leaving the oil in the skillet; discard.
5
5. Cook the scallops in the hot oil for 3-5 mins or until opaque, turning once. Stir in hte reserved lemon juice. Season to taste with salt and pepper.
6
6. Place the scallops over the asparagus mixture. Cut the reminin lemon into wedges Garnish the scallops with the wedges.
719
kcal
Calories
76
g
Fat
13
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 12 oz. sea scallops, 2 lemons, 3 T olive oil, 1 lb. asparagus spears, trimmed & cut into 2-inch pieces, and more.
Yes, Pan-Seared Scallops With Lemon Vinaigrette 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.
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