Buttery Scallops with Spring Vegetables
Pan-seared scallops are an excellent way to get a fancy-looking dinner on the table—fast. For the scallops, buy fresh—not frozen. The peas, on the other hand, are a great ingredient to buy frozen (and keep in your freezer at all times!).
Buttery Scallops with Spring Vegetables
Serves 4
Total time: 30 minutes
Special equipment: none
Freezable: no
Ingredients:
2 tablespoons olive oil
10 ounces frozen peas
Kosher sea salt
1 bunch asparagus, ends trimmed, chopped into roughly 2” pieces
2 sprigs mint leaves, finely chopped
1 pound sea scallops
1 tablespoon butter or ghee
1 tablespoon avocado oil
Roughly ½ teaspoon lemon zest, optional
Freshly cracked black pepper
Directions:
Warm a large saute pan over medium heat. Add olive oil and swirl to coat pan. Add peas and a pinch of salt. Cook peas, stirring to break up clumps, until they are tender, 4-5 minutes. Transfer peas to a platter and cover loosely with foil.
Add asparagus and a pinch of salt to the pan. Cook, stirring, until asparagus is cooked through but still crisp, about 4 minutes. Transfer asparagus to the platter with the peas. Sprinkle mint over the vegetables. Cover loosely.
Prep the scallops: Use your fingers to remove any side muscles that are still intact (they’re totally fine to eat, just a little tough). Quickly rinse scallops under cool water, then pat dry with paper towels. You want them to be very dry to create a good sear. Season with salt and pepper.
Wipe out saute pan, then heat it over high heat. Add butter and oil and swirl to coat pan. When the fat is just beginning to smoke, add the scallops. Sear 1 ½ minutes per side, until golden. Place scallops on top of peas and asparagus, then drizzle butter over. Sprinkle with lemon zest and freshly cracked black pepper.