Seared Scallop and Asparagus Salad recipe - ingredients, nutrition and when to eat it
This salad features seared scallops and asparagus over baby greens. Bright, savory lemon butter makes it a lovely choice for brunch or a light spring dinner.
Salads & light · 20 minutes to cook
Tips: Pat the scallops dry so they brown nicely in the pan.
Tips: Scallops can turn tough if overcooked, so adjust the cooking time to their thickness.
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Ingredients (1 serving)
- Scallops — 100 g
- Asparagus — 3 pc
- Baby greens — 1 handful
- Butter — 1 tsp
- Lemon juice — 1 Tbsp
- Olive oil — 1 tsp
- Salt — 0.5 g
- Ground black pepper — 0.2 g