Garlic Butter Scallops with Asparagus and Herbed Rice

A fast weeknight seafood main built around hard-seared scallops, crisp-tender asparagus, and a simple herb-laced rice base to make the dish dinner-complete without adding much cook time.

By Julienne

Cook time: 20 minutes

Servings: 4

Ingredients

• 200 g long-grain rice rinsed
• 360 ml vegetable broth for rice
• 2 g fine salt divided
• 1 g black pepper divided
• 1 count lemon zested and juiced, divided
• 680 g scallops patted very dry; side muscle removed if present
• 4 g fine salt divided
• 1 g black pepper divided
• 10 ml olive oil divided
• 20 g unsalted butter divided
• 5 ml olive oil divided
• 25 g unsalted butter divided
• 340 g asparagus trimmed and cut into 5 cm pieces
• 15 g garlic minced
• 1 count lemon zested and juiced, divided
• 8 g parsley chopped
• 1 g red pepper flakes optional garnish

Instructions

1. In the saucepan, combine the rice, vegetable broth, 2 g of the salt, 1 g of the black pepper, and half of the lemon zest. Bring to a boil, then reduce to low, cover, and cook for 15 minutes until the liquid is absorbed. Remove from the heat and let stand covered for 5 minutes. The rice has absorbed the liquid and looks tender; the grains fluff apart with a fork.
2. While the rice cooks, season the scallops with the remaining 4 g salt and 1 g black pepper. The scallops are lightly seasoned and ready to sear.
3. Heat the skillet over medium-high heat. Add 10 ml olive oil and 20 g butter. When the butter foams, add the scallops in a single layer without crowding and sear for 2 to 3 minutes on the first side. The underside is deep golden brown and releases easily from the pan.
4. Flip the scallops and cook for 1 to 2 minutes more, just until opaque at the edges and barely translucent in the center. Transfer them to a plate. The scallops are browned outside and tender inside, not rubbery.
5. Add the remaining 5 ml olive oil and 25 g butter to the skillet. Add the asparagus and cook for 3 to 4 minutes, stirring occasionally, until bright green and crisp-tender. Add the garlic and cook for 30 seconds. The asparagus is crisp-tender and the garlic smells fragrant, not browned.
6. Stir in the juice of 1 lemon and the remaining lemon zest, then return the scallops to the skillet for 30 seconds to warm through and coat lightly in the garlic butter. The sauce looks glossy and lightly coats the scallops and asparagus.
7. Fluff the rice with a fork and fold in the parsley. Divide the rice among plates, top with the scallops and asparagus, and spoon any pan butter over the top. Garnish with red pepper flakes if using, and serve with the second lemon cut into wedges. The rice is fluffy, the scallops are hot, and the finished plate looks glossy and bright.