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Ingredients
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Seafood
Vegetables
Garnish
Method
Preparation
- 1
Prep the scallops
Rinse the sea scallops under cold water and pat them dry with paper towels. Season both sides with salt and black pepper.
- 2
Prep the vegetables
Trim the woody ends off the asparagus and cut them into 2-inch pieces. Halve the cherry tomatoes and dice the red bell pepper.
Cooking
- 3
Sear the scallops
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Once the oil is hot, add the scallops carefully. Sear for about 2-3 minutes on each side until they are golden brown and caramelized. Remove from the skillet and set aside.
- 4
Cook the vegetables
In the same skillet, add the remaining tablespoon of olive oil. Add minced garlic and sauté for 30 seconds until fragrant. Then add the asparagus, cherry tomatoes, and diced red bell pepper. Season with salt and black pepper. Sauté the vegetables for about 5-7 minutes until they are tender but still crisp.
- 5
Combine and serve
Return the scallops to the skillet with the vegetables and toss gently to combine. Cook for an additional minute to heat everything through. Remove from heat and garnish with chopped fresh parsley and serve with lemon wedges on the side.
