Sea Scallops and Asparagus with Vermouth

Indulge in the elegant flavors of Sea Scallops and Asparagus with Vermouth, a show-stopping dish perfect for any occasion. Tender, golden-seared sea scallops are paired with crisp asparagus and a luscious pan sauce made with dry vermouth, garlic, shallots, and a bright hint of lemon. This one-pan recipe combines gourmet flair with simple preparation, making it ideal for weeknight dinners or memorable dinner parties. With a cooking time of just 20 minutes, it's a quick yet impressive dish that elevates your seafood repertoire. Garnished with fresh parsley, this savory-sweet masterpiece is best served with crusty bread or fluffy rice to soak up every last drop of the flavorful sauce.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 12 large sea scallops
• 1 pound asparagus
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 0.5 cup dry vermouth
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 2 cloves garlic
• 1 small shallot
• 0 to taste kosher salt
• 0 to taste black pepper
• 1 tablespoon parsley (optional, for garnish)

Directions

Step 1

Rinse the sea scallops under cold water and pat dry thoroughly with paper towels. Remove the small muscle on the side if still attached.

Step 2

Trim the tough ends off the asparagus and cut the spears into 2-inch pieces. Set aside.

Step 3

Mince the garlic and the shallot. Zest and juice the lemon, keeping both separate for later use.

Step 4

In a large skillet over medium-high heat, add 1 tablespoon of olive oil and 1 tablespoon of butter. Allow it to melt and get hot.

Step 5

Season the scallops lightly with salt and pepper. Add the scallops to the skillet in a single layer. Sear for 2 minutes on each side without moving them, until they develop a golden-brown crust. Remove from the skillet and set aside on a plate.

Step 6

In the same skillet, lower the heat to medium and add the remaining olive oil and butter. Stir in the shallot and garlic and sauté for 1-2 minutes until fragrant but not browned.

Step 7

Add the asparagus to the skillet, season with a pinch of salt and pepper, and sauté for about 3-4 minutes, until they are bright green and tender-crisp.

Step 8

Deglaze the skillet by adding the vermouth. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Let the vermouth simmer for 2 minutes to reduce slightly.

Step 9

Add the lemon zest and lemon juice, stirring to combine. Return the scallops to the skillet to heat through, about 1-2 minutes.

Step 10

Taste the sauce and adjust seasoning with more salt and pepper if needed.

Step 11

Transfer the scallops and asparagus to a serving dish, pour the sauce over the top, and garnish with fresh parsley if desired. Serve immediately.

Nutrition Facts

Serving size	(989.4g)

Amount per serving	% Daily Value*
Calories	1059.0

Total Fat 55.7g	0%
Saturated Fat 19.1g	0%
Polyunsaturated Fat 2.9g
Cholesterol 209.6mg	0%
Sodium 3016.2mg	0%
Total Carbohydrate 51.3g	0%
Dietary Fiber 11.9g	0%
Total Sugars 12.3g
Protein 85.7g	0%

Vitamin D 0IU	0%
Calcium 206.8mg	0%
Iron 12.5mg	0%
Potassium 2275.6mg	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: 47.8%

Protein: 32.7%

Carbs: 19.6%