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Seared Scallops with Citrus Veggies
Stroller Envy

Seared Scallops with Citrus Veggies

Seared sea scallops with zucchini, asparagus and a lemon-orange finish.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1 1/2 lb large sea scallops dry-packed, thawed and side muscles removed
  • 1 zucchini cut into 1/2-inch half-moons
  • 1 lb asparagus trimmed and cut into 2-inch pieces
  • 2 tablespoons olive oil divided
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon kosher salt divided
  • 1/4 teaspoon black pepper
  • 2 tablespoons orange juice
  • 1 tablespoon lemon juice
  • 2 tablespoons chopped parsley

Method
 

  1. Pat scallops thoroughly dry. Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook zucchini and asparagus with half the salt for 5–7 minutes until crisp-tender. Add orange and lemon juices, toss briefly and transfer to a serving dish.
  2. Wipe skillet dry and heat remaining oil over medium-high heat until shimmering. Season scallops with remaining salt and pepper. Sear in two uncrowded batches for about 2–3 minutes per side, until browned and flesh is pearly white and opaque throughout; size changes the timing.
  3. Reduce heat, add butter and spoon over scallops for 30 seconds. Serve over vegetables with parsley.

Notes

Equipment: large skillet, instant-read thermometer.
Serving size: one of 4 equal portions.
Avoid a rigid two-minute limit: cook scallops to opaque centers, checking a thick one if necessary.
Refrigerate leftovers in shallow covered containers within 2 hours and use within 3–4 days. Reheat hot dishes to 165°F.