Seared Scallops Recipe
Fresh scallops served with seasonal vegetables.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Seasonal Vegetables
Garnish
Method
Preparation
- 1
Prepare the vegetables
Wash and trim the asparagus. Cut the cherry tomatoes in half. Slice the zucchini into half moons.
- 2
Cooking
- 3
Sear the scallops
Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Once hot, add the scallops and sear for about 2-3 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside.
- 4
Cook the vegetables
In the same skillet, add the remaining tablespoon of olive oil. Add the asparagus, zucchini, and cherry tomatoes. Season with a pinch of salt and sauté for about 5-7 minutes until the vegetables are tender but still crisp.
Serving
- 5
Plate the dish
On a plate, arrange the sautéed seasonal vegetables, top with the seared scallops, and garnish with chopped fresh parsley and lemon wedges.