Lemony Butter Scallops with Crisp Asparagus

How to make it

1. 1

   First things first, pat your scallops really dry with a paper towel. This helps them get a beautiful sear. Trim the woody ends off the asparagus and set it aside.

2. 2

   Mince your garlic cloves finely. In a large skillet, melt 2 tablespoons of butter over medium high heat. Once it is foamy, add the asparagus and cook for 3 to 5 minutes until tender crisp. Remove the asparagus from the pan and set it aside.

3. 3

   Add the remaining 2 tablespoons of butter to the same skillet. Once melted and hot, carefully place the scallops in the pan in a single layer, making sure not to overcrowd it. Cook for 2 to 3 minutes per side until they have a golden crust and are opaque throughout.

4. 4

   Remove the scallops from the pan. Reduce the heat to low, add the minced garlic to the pan drippings and cook for about 30 seconds until fragrant, being careful not to burn it.

5. 5

   Remove the pan from the heat and squeeze in the juice from your lemon. Stir well to combine the lemon, garlic, and pan drippings. Return the scallops and asparagus to the pan, toss gently to coat, and serve immediately with a sprinkle of salt and pepper if you like.