Seared Scallops with Asparagus


  1. Heat a cast-iron skillet to medium-high and add vegetable oil. 
  2. Add the asparagus to the hot pan, using tongs to spread out the pieces. Season with salt and pepper. 
  3. Cook until the asparagus halves are bright green, add the parsley, and then cook for another minute.  
  4. Remove and plate asparagus. 
  5. Pat the scallops dry and season them with salt and pepper.  
  6. Add the butter to the pan. Add the scallops, making sure they aren’t touching. Cook for 1 ½ minutes on each side, so that the scallops develop a nice golden crust but are still translucent in the middle. 
  7. Remove and plate the scallops with the asparagus. 
  8. Add the capers to the pan, swish them around in the butter and pan juices, then drizzle the sauce over the asparagus and scallops. 
  9. Garnish with lemon wedges and enjoy! 

Recipe Credit

Recipe and photo by: Wixter Seafood