Scallops Jardiniere

Elevate your seafood game with Scallops Jardiniere, a vibrant and flavorful dish that pairs perfectly seared sea scallops with a medley of colorful garden-fresh vegetables in a creamy, white wine-infused sauce. This elegant recipe combines tender asparagus, juicy cherry tomatoes, sweet carrots, and zucchini for a symphony of textures and flavors. Seasoned with aromatic shallots, garlic, fresh parsley, and a hint of bright lemon juice, every bite is a burst of freshness. Ready in just 35 minutes, this impressive yet easy-to-make scallop dish is perfect for dinner parties or date nights. Serve it over rice, potatoes, or pasta for a complete meal, and let its restaurant-quality taste shine in your home kitchen.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 454 grams Sea scallops
• 0.5 teaspoons Salt
• 0.25 teaspoons Black pepper
• 2 tablespoons Olive oil
• 2 tablespoons Unsalted butter
• 1 medium Shallot, finely chopped
• 2 cloves Garlic, minced
• 1 medium Carrot, diced
• 1 medium Zucchini, diced
• 100 grams Asparagus, chopped into 2.5 cm pieces
• 150 grams Cherry tomatoes, halved
• 120 milliliters White wine
• 60 milliliters Heavy cream
• 2 tablespoons Fresh parsley, chopped
• 1 tablespoon Fresh lemon juice

Directions

Step 1

Pat the scallops dry with a paper towel and season with salt and black pepper on both sides.

Step 2

Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.

Step 3

Add scallops to the skillet, making sure not to overcrowd them. Sear on one side for 2-3 minutes without moving, then flip and sear for another 2 minutes on the other side until golden brown and cooked through. Transfer to a plate and set aside.

Step 4

In the same skillet, add the remaining olive oil and butter. Reduce the heat to medium.

Step 5

Add the chopped shallot and minced garlic to the pan, sautéing for 1-2 minutes until fragrant and softened.

Step 6

Stir in the diced carrots and cook for 2-3 minutes. Add the diced zucchini and asparagus, cooking for another 2-3 minutes until the vegetables begin to soften.

Step 7

Add the cherry tomatoes and sauté for 1-2 minutes until they just begin to break down.

Step 8

Deglaze the pan by pouring in the white wine, scraping up any browned bits from the bottom of the pan. Let the wine reduce by half, about 2-3 minutes.

Step 9

Stir in the heavy cream and simmer for 1-2 minutes until the sauce slightly thickens.

Step 10

Return the scallops to the skillet, spooning the sauce and vegetables over them to heat through, about 1 minute.

Step 11

Remove from heat and stir in the fresh parsley and lemon juice.

Step 12

Serve the scallops and vegetables immediately, either on their own or over a bed of rice, potatoes, or pasta, drizzled with the sauce.

Nutrition Facts

Serving size	(1263.4g)

Amount per serving	% Daily Value*
Calories	1409.0

Total Fat 77.1g	0%
Saturated Fat 31.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 308.1mg	0%
Sodium 4304.8mg	0%
Total Carbohydrate 59.4g	0%
Dietary Fiber 9.1g	0%
Total Sugars 17.4g
Protein 101.6g	0%

Vitamin D 0IU	0%
Calcium 201.2mg	0%
Iron 6.8mg	0%
Potassium 2995.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.9%

Protein: 30.4%

Carbs: 17.8%