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Seared scallops and spring vegetables


easy good scallop meal

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  • 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



Step 1

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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