Scallops & Spring Vegetables Dish

This quick-cooking scallop dish brings restaurant-quality seafood to your table in just 20 minutes. I've mastered this elegant yet simple recipe for those weeknights when I crave something special but don't have hours to spend in the kitchen. The combination of tender scallops with fresh spring vegetables creates a perfectly balanced meal that feels indulgent while being wonderfully nutritious.

I first made this recipe when I wanted to surprise my partner with something special on a busy Tuesday. The combination of buttery scallops and bright vegetables was so delightful that it's become our go-to celebratory meal without the fuss of a complicated recipe.

Ingredients

• Sea scallops: The star of the show, look for dry scallops that haven't been treated with preservatives for the best sear
• Extra virgin olive oil: Provides a flavorful base for both cooking the scallops and sautéing the vegetables
• Asparagus: Brings spring freshness, choose bright green stalks with tight tips
• Petite carrots: Add natural sweetness and cook quickly without requiring much prep
• Shallots: Offer a milder allium flavor that complements seafood beautifully
• Castelvetrano olives: These bright green olives add buttery richness and a pleasant briny note
• Capers: Contribute a pop of salty tang that balances the sweetness of the scallops
• Dry white wine: Deglazes the pan and creates the foundation for a beautiful sauce
• Butter: Added at the end gives the sauce a silky finish and rich mouthfeel

Step-by-Step Instructions

Sear the Scallops:

Heat olive oil in a nonstick skillet over medium-high heat. Pat scallops completely dry with paper towels; this is crucial for achieving that perfect golden crust. Season with pepper and place in the hot pan without crowding. Cook for about 2 minutes per side until they develop a beautiful caramelized exterior while remaining tender inside. The scallops should release easily from the pan when ready to flip.

Cook the Vegetables:

In the same pan, add the remaining oil along with asparagus and carrots. Stir frequently to ensure even cooking while picking up the flavorful bits left behind by the scallops. Cook for 2 to 3 minutes until the vegetables are bright and tender-crisp. They should have a slight bite rather than being completely soft.

Build the Flavor Base:

Add shallot, olives, capers, and garlic to the vegetables. Cook for about a minute until fragrant, stirring constantly to prevent the garlic from burning. This aromatic mixture forms the foundation of your pan sauce and adds layers of complexity to the final dish.

Create the Sauce:

Pour in the white wine and let it bubble for about a minute, which allows the alcohol to cook off while concentrating the flavors. Remove the pan from heat, then stir in the butter until it melts completely, forming a silky emulsified sauce that lightly coats the vegetables.

Serve Immediately:

Return the scallops to the pan just to warm through, or plate the vegetables and sauce, then top with the scallops. Garnish with fresh parsley for a bright finish and serve right away to enjoy the scallops at their most tender.

Pin it

The Castelvetrano olives are actually my favorite secret ingredient in this recipe. I discovered them during a trip to Sicily and have been incorporating them into seafood dishes ever since. Their buttery texture and mild flavor perfectly complement the sweet scallops without overwhelming them like stronger-flavored olives might.

Selecting Perfect Scallops

When shopping for scallops, look specifically for dry-packed sea scallops rather than wet-packed versions. Dry scallops have not been treated with sodium tripolyphosphate, a preservative that causes them to absorb water. This makes an enormous difference in your ability to achieve a proper sear. Wet scallops will release excess moisture when cooking, preventing proper caramelization. Fresh scallops should have a sweet ocean smell, not fishy, and appear slightly translucent with a pearly white or ivory color. Remember to remove the small, tough side muscle, which can be identified as a rectangular tag on the side of each scallop.

Make-Ahead Options

While this dish shines when made fresh, you can prepare components ahead of time to streamline the cooking process. Clean and trim the vegetables up to 24 hours in advance, storing them in a damp paper towel inside an airtight container in the refrigerator. You can also measure and prep the aromatic ingredients beforehand. However, wait to pat the scallops dry until just before cooking, as they will continue to release moisture if dried and stored. For the best experience, I recommend having all ingredients prepped and ready before you begin cooking, as this dish comes together quickly once you start.

Pin it

Seasonal Variations

This recipe beautifully showcases spring vegetables but can be adapted throughout the year. In summer, replace asparagus with quick-cooking zucchini or yellow squash. Fall brings opportunities to include butternut squash cubes, pre-roasted to save time, or sliced Brussels sprouts, which caramelize wonderfully. Winter variations might include hearty greens like kale or spinach wilted right into the sauce. The olive-caper sauce works beautifully with any vegetable combination, making this a versatile recipe for year-round cooking that always feels seasonal and fresh.

Serving Suggestions

This dish stands beautifully on its own but can be accompanied by a simple side to round out the meal. A slice of crusty sourdough bread is perfect for soaking up the delicious pan sauce. For a more substantial meal, serve over cauliflower rice or alongside roasted fingerling potatoes. If you're entertaining, this recipe easily scales up and makes an impressive first course when served in smaller portions. Consider serving in shallow bowls to capture all the flavorful sauce and garnish with additional fresh herbs like chives or dill for color and complementary flavor.

Frequently Asked Questions

→ How do I prepare scallops for this dish?

Pat the scallops dry and remove the tough side muscle before cooking. This ensures even searing and tenderness.

→ What vegetables work best in this dish?

Asparagus and petite carrots are recommended, as they cook quickly and pair well with the scallops. Trim them for even cooking.

→ Can I substitute white wine in the sauce?

Yes, you can use chicken broth with a splash of lemon juice as an alternative to white wine for the sauce.

→ What type of olives should I use?

Castelvetrano olives are ideal for this dish, as their mild, buttery flavor complements the other ingredients.

→ How can I create a balanced flavor profile?

Season the scallops with pepper, and use fresh garlic, capers, and parsley to enhance the dish’s flavor. Don’t skip the butter for added richness.