Description

If you’ve been searching for that perfect combination of elegance and simplicity, this Seared Scallop Bowls with Asparagus & Creamy Sauce recipe is it. These golden-brown scallops are buttery and tender, nestled in a velvety garlic-Parmesan cream sauce with fresh asparagus for crunch and balance. It’s a fantastic choice for quick dinners, romantic date nights, or healthy weeknight meals. Whether you’re looking for dinner ideas or a show-stopping yet easy recipe, this dish delivers comfort, flavor, and finesse. With every bite, you’ll savor the harmony of textures and rich flavors that make this one a standout in your collection of food ideas.

Ingredients

Scale

1 lb large sea scallops (dry-packed, about 10–12 pieces)
1 bunch of asparagus, trimmed
1 cup heavy cream
2 cloves garlic, minced
1/2 cup freshly grated Parmesan cheese
2 tablespoons unsalted butter (plus more as needed)
1 tablespoon olive oil
Salt and pepper to taste
2 tablespoons chopped fresh chives (for garnish)

Instructions

Pat scallops dry and season both sides with salt and pepper.
Heat olive oil in a skillet over medium heat. Add asparagus and sauté for 4–5 minutes until just tender. Remove and set aside.
In the same pan, add butter and raise heat to medium-high. Add scallops, searing 2–3 minutes per side until golden and opaque. Remove and set aside.
Reduce heat to medium. Add a bit more butter if needed, then sauté garlic for 30 seconds.
Pour in heavy cream and stir in Parmesan. Let simmer for 2–3 minutes until slightly thickened.
Return asparagus to the skillet, spooning sauce over.
Add scallops back to the pan and drizzle with sauce.
Garnish with chopped chives and serve immediately.