No ImageSeared Scallops with Asparagus Sauce

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  1. Andrea

    Fantastic! I’ve also had trouble searing scallops properly, but following your instructions on drying them out and the high heat in a cast iron skillet worked beautifully. These tasted like they would in a restaurant. Loved the asparagus sauce, so simple but tons of flavor. Will make this again for sure.


  2. Jerome

    I had a left over of asparagus, and scallops in the freezer, so I decided to try mixing my usual scallop recipe with this one. I usually grill some orange, yellow and/or red bell peppers along with my scallops in olive oil, with Sel de Guérande and lots of ground black pepper. I saved the tips of the asparagus and threw them in at the end to grill (fry?) them a bit. I sprinkled the scallops and asparagus with a bit of lemon juice at the end.

    For the sauce I used a bit of oyster sauce and a bit of water to blend, because I didn’t have any chicken stock offhand. I also added pepper, salt and thyme for a bit more taste.

    The asparagus sauce was separating a bit, even though I boiled the asparagus for quite long… And I always have the same trouble with the scallops moisture coming out before it grills, because I use olive oil and I don’t want to ruin the oil so I’m afraid to put the heat too high.

    But in the end it was all very delicious!!

    Here’s what it looked like:


  3. Sara

    I have never made scallops but my boyfriend bought some frozen and on a day we didn’t want to go to the grocery store he said why don’t you make the scallops with a white sauce. He has good ideas but I have to figure out how to make them happen. More times then not, Simply Recipes has the answer. I followed this one for the scallops and made the white sauce from the creamy shrimp and broccoli. Darn it was good.. I added some sugar peas for sass. Your site is one of my favorites. Thanks

  4. Hai

    Thanks for the recipe. My boyfriend and I both enjoyed it.


  5. Pappa Grande

    I use grape seed oil exclusively for searing, scallops, beef etc. It is on the expensive side and a little goes a long way when using with high heat cooking. The secret is to not disturb the protein you are using until you see the color deepen along the edge after 3-4 min, the flip side does not need as long. Dry scallops are the only way to go, look around!

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