Pan-Seared Scallops with Warm Lentil & Asparagus Salad

There are few dishes as effortlessly elegant as seared scallops. With their delicate sweetness and beautiful golden crust, they can transform any weeknight meal into something special.

This recipe pairs perfectly cooked scallops with a warm, zesty salad of lentils, asparagus, and cherry tomatoes. It’s light yet filling, packed with fresh flavors, and ready in just 20 minutes.

Whether you’re hosting a dinner party or treating yourself to a nourishing meal, this dish strikes the balance between healthy and indulgent.

Ingredients

• 250g large sea scallops, patted dry
• 250g pre-cooked brown or green lentils, rinsed and drained
• 200g asparagus, trimmed and cut into 2-3 cm pieces
• 150g cherry tomatoes, halved
• 2 cloves garlic, minced
• 1 lemon, for juice and zest
• 30ml extra virgin olive oil
• 1 small bunch fresh dill, chopped
• Salt and black pepper to taste

Instructions

1. Season the dry scallops with salt and pepper. In a bowl, combine the rinsed lentils, halved cherry tomatoes, chopped dill, and the zest of one lemon.
2. Heat 15ml of olive oil in a non-stick skillet over medium-high heat. Add the asparagus pieces and cook for 5-7 minutes until tender-crisp. Add half the minced garlic and sauté for 30 seconds until fragrant.
3. Transfer the cooked asparagus to the lentil bowl. Add the juice of half the lemon, toss everything together, and season with a pinch of salt and pepper. Set aside.
4. Wipe the skillet clean and return to high heat. Add the remaining 15ml of olive oil. Once shimmering, carefully place the scallops in the pan in a single layer, not touching.
5. Sear for 1.5-2 minutes per side without moving them, until a golden-brown crust forms. Add the remaining garlic in the last 30 seconds of cooking. Be careful not to overcook.
6. Divide the warm lentil salad between two plates and arrange the seared scallops on top. Serve immediately with a final squeeze of lemon juice.

Tips & Substitutions

• Don’t overcrowd the pan: Give scallops space to sear properly for the best crust.
• Swap the greens: If asparagus isn’t in season, try green beans or broccolini.
• Make it vegetarian: Replace scallops with grilled halloumi or roasted mushrooms for a hearty alternative.

Nutrition

Approximate per serving:

• Calories: 830
• Fat: 40g
• Carbohydrates: 50g
• Fiber: 22g
• Protein: 55g

Related Recipe

See the original recipe: "Pan-Seared Scallops with Warm Lentil & Asparagus Salad"

This dish is proof that healthy food can be both luxurious and quick to prepare. Give it a try, and don’t forget to share your version with friends or on social media—it’s a recipe worth celebrating!