Protein
23.2G
Calories
192
P:E Ratio
1.4
Prep
5 min
Cook
6 min
Yield
2
INGREDIENTS
DRY BASE
WET MIX
INSTRUCTIONS
Remove scallops from
Remove scallops from fridge 15 minutes before cooking. Pat VERY dry with paper towels — this is the secret to a good sear. Season with salt and pepper.
Heat olive oil
Heat olive oil in a stainless steel or cast iron pan over high heat until shimmering (not smoking).
Place scallops in
Place scallops in the pan, leaving space between each. Do not move them. Sear 2-3 minutes until a deep golden crust forms on the bottom.
Flip scallops Add
Flip scallops. Add garlic, thyme, and lemon zest to the pan. Cook 1-2 more minutes, spooning the garlic oil over the scallops.
Remove from heat
Remove from heat. Squeeze lemon juice over scallops. Meanwhile, blanch or grill asparagus as a side.
Plate asparagus top
Plate asparagus, top with golden scallops and all the pan juices. Garnish with fresh parsley.
P:E RATIO
1.4
Moderate
NUTRITION FACTS
Nutrition Facts
2 servings per container
* The % Daily Value (DV) 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.