Dinner
One Skillet Seared Scallops w Spring Veggies and Lemon Butter Sauce
Tender, golden-seared scallops shine in this one-skillet meal with vibrant spring veggies. Finished with a light lemon butter sauce, it’s a fresh and elegant dinner that comes together in minutes.
One Skillet Seared Scallops w Spring Veggies and Lemon Butter Sauce
Tender, golden-seared scallops shine in this one-skillet meal with vibrant spring veggies. Finished with a light lemon butter sauce, it’s a fresh and elegant dinner that comes together in minutes.
Ingredients
- 1 lb sea scallops, patted dry
- ½ tsp sea salt
- ½ tsp black pepper
- ½ tsp garlic powder
- 2 tbsp avocado oil or olive oil
- 1 small shallot, minced
- 3 cloves garlic, minced
- 1 bag sugar snap peas, trimmed
- 1 small zucchini, sliced into half-moons
- ½ cup fresh or frozen peas
- ¼ cup vegetable or chicken broth
- Juice and zest of 1 lemon
- 2 tbsp butter
- 2 tbsp chopped fresh parsley
Instructions
- Season scallops with salt, pepper, and garlic powder. Heat oil in a large skillet over medium-high heat. Sear scallops for about 2 minutes per side until golden brown. Remove from the skillet and set aside.
- In the same skillet, reduce heat to medium and add shallots and garlic. Sauté for 1 minute. Add snap peas, zucchini, and peas. Cook for 3-4 minutes until slightly tender.
- Pour in broth, lemon juice, and zest. Stir and let simmer for 1-2 minutes. Add butter and stir until melted.
- Return scallops to the skillet, spooning sauce over them. Sprinkle with parsley and serve warm.