Seared Scallop Bowls: Creamy, Elegant Dinner in Minutes!

Delicious Seared Scallop Bowls featuring sweet scallops, asparagus, and creamy Parmesan sauce, the perfect dinner in under 35 minutes.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 2 bowls

Course: Dinner

Cuisine: Seafood

Calories: 560

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Bowls

1 pound Fresh Sea Scallops Large, dry-packed scallops are best.
to taste Salt
to taste Pepper
2 tablespoons Olive Oil Can substitute with avocado oil.
1 bunch Asparagus Trim and cut into 1-inch pieces.

For the Creamy Sauce

2 tablespoons Butter Can substitute with more olive oil.
2 cloves Garlic Minced for maximum flavor.
1 cup Heavy Cream Can substitute with half-and-half or coconut cream.
1 tablespoon Dijon Mustard Adjust to taste.
1 tablespoon Lemon Juice White wine vinegar can be used in a pinch.
1 cup Parmesan Cheese Freshly grated is best.

For Garnish

2 tablespoons Fresh Parsley Can substitute with chives.

Equipment

large non-stick skillet

Method

Preparation Steps

Rinse the sea scallops under cold water and pat dry with paper towels. Season both sides with salt and pepper.
Heat olive oil in a large skillet over medium-high heat. Sear scallops for 2-3 minutes on each side until golden.
Add asparagus to the skillet, sauté for 4-5 minutes until tender-crisp. Season with salt and pepper.
Add butter to the skillet and melt, then sauté minced garlic for 30 seconds.
Pour in heavy cream, Dijon mustard, and lemon juice. Simmer for 2-3 minutes until slightly thickened.
Stir in freshly grated Parmesan until melted and creamy. Adjust seasoning if necessary.
To serve, place asparagus in bowls, top with scallops, drizzle with creamy sauce, and garnish with parsley.

Nutrition

Serving: 1bowlCalories: 560kcalCarbohydrates: 8gProtein: 34gFat: 45gSaturated Fat: 24gPolyunsaturated Fat: 3gMonounsaturated Fat: 18gCholesterol: 155mgSodium: 620mgPotassium: 740mgFiber: 3gSugar: 2gVitamin A: 450IUVitamin C: 8mgCalcium: 400mgIron: 1mg

Notes

Ensure scallops are dry before cooking for a golden crust. Don’t overcrowd the skillet to prevent steaming.

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