Seared scallops and spring vegetables

easy good scallop meal

Seared scallops and spring vegetables
Seared scallops and spring vegetables

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 12

    large sea scallops

  • 1

    bunch asparagus cut into 1-inch pieces

  • 1

    cup cherry tomatoes, halved

  • 1

    cup sliced red onion

  • 2

    cups baby spinach

Directions

In a large skillet heat 2 tablespoons extra-virgin olive oil over medium-high heat. Season scallops with salt and pepper, add to the skillet and cook for 1 minute. Add asparagus, cherry tomatoes and red onion and cook for 2 minutes. Turn scallops, then cook until tomatoes are shriveled and the scallops are cooked through, 2 to 3 minutes. Remove from the heat. Stir in the spinach, then cover and let stand until the spinach is wilted, about 1 minute.

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