Description
Indulge in a delightful culinary experience with our Seared Scallops, Asparagus, and Quinoa Bowl, topped with a luscious lemon butter cream sauce. This dish brings together the sweet, succulent flavors of perfectly seared scallops with the wholesome goodness of quinoa and crisp asparagus. Whether you’re looking for a quick weeknight dinner or an elegant meal to impress guests, this recipe is sure to satisfy your cravings. Ready in under 30 minutes, it’s not only a feast for the taste buds but also packed with nutrition, making it a wonderful addition to your dining repertoire.
Ingredients
- 1 pound sea scallops
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 cup cooked quinoa
- 1 cup steamed asparagus
- 1/2 cup butter
- 1/4 cup heavy cream
- 1 tablespoon lemon juice
- 1 clove garlic, minced
Instructions
- Preheat your skillet or grill to medium-high heat.
- Season scallops with garlic powder, onion powder, salt, and black pepper.
- Sear scallops for 2-3 minutes on each side until golden brown and opaque.
- In a saucepan over medium heat, melt butter and whisk in heavy cream, lemon juice, minced garlic, salt, and pepper until smooth.
- Assemble by dividing cooked quinoa into bowls, topping with asparagus and seared scallops. Drizzle with lemon butter cream sauce before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Searing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 550
- Sugar: 2g
- Sodium: 450mg
- Fat: 38g
- Saturated Fat: 24g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 105mg
Keywords: For an extra flavor boost, consider adding fresh herbs like parsley or dill to the sauce. If you prefer a lighter option, substitute heavy cream with coconut milk or a dairy-free alternative.