Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 1 Rating

To freshen up this pan-seared scallops recipe, top each serving with lemon juice and fresh basil.

Source: Better Homes and Gardens


Recipe Summary

30 mins


Ingredient Checklist


Instructions Checklist
  • Thaw scallops, if frozen. Rinse scallops; pat dry with paper towels. Set aside.

  • Using a sharp knife, score lemon into 4 lengthwise sections; remove peel from lemon. Scrape white portion from peel; discard. Cut peel into very thin strips; set aside. Squeeze enough juice from lemon to measure 2 tablespoons; set aside.

  • In a large skillet cook asparagus and onion in 1 tablespoon of the hot oil over medium-high heat for 2 to 3 minutes or until crisp-tender, stirring frequently. Sprinkle with salt and black pepper. Transfer asparagus mixture to a serving platter. Cover and keep warm.

  • In the same skillet combine the reserved lemon peel strips, the remaining 2 tablespoons olive oil, and the basil sprigs. Cook for 30 to 60 seconds or until heated through. Using a slotted spoon, remove lemon peel and basil sprigs, reserving oil in skillet. Discard lemon peel and basil sprigs.

  • Cook scallops in the reserved oil for 2 to 3 minutes or until scallops are opaque, stirring occasionally. Stir in the reserved lemon juice. Season to taste with salt and black pepper.

  • Arrange the scallop mixture on top of asparagus mixture. If desired, garnish with fresh basil strips and serve with lemon wedges. Makes 4 servings.

Nutrition Facts

189 calories; fat 11g; cholesterol 28mg; saturated fat 1g; carbohydrates 7g; mono fat 8g; poly fat 1g; insoluble fiber 2g; sugars 2g; protein 16g; vitamin a 388.7IU; vitamin c 14.8mg; sodium 284mg; potassium 458mg; calcium 40.4mg; iron 0.9mg.