Seared Scallops, Asparagus, and Quinoa Bowl with Lemon Butter Cream Sauce is a delightful dish that perfectly balances flavors and textures. This recipe shines during special occasions like dinner parties or casual weeknight meals. The combination of succulent scallops, tender asparagus, and nutritious quinoa makes it not just delicious but also visually appealing. Plus, the tangy lemon butter cream sauce adds a luxurious touch that elevates this bowl to restaurant-quality dining at home.
Why You’ll Love This Recipe
- Quick and Easy Preparation: This dish comes together in under 30 minutes, making it perfect for busy weeknights.
- Healthy Ingredients: Packed with protein and nutrients, it features wholesome ingredients like quinoa and asparagus.
- Impressive Presentation: The vibrant colors of scallops, asparagus, and quinoa create an eye-catching meal.
- Versatile Flavor: The lemon butter cream sauce complements the seafood beautifully, while you can adjust the spice level to your liking.
- Ideal for Any Occasion: Whether it’s a family dinner or a romantic date night, this bowl fits every setting.
Tools and Preparation
To prepare the Seared Scallops, Asparagus, and Quinoa Bowl with Lemon Butter Cream Sauce effectively, having the right tools is essential.
Essential Tools and Equipment
- Skillet or grill
- Mixing bowl
- Saucepan
- Whisk
- Serving bowls
Importance of Each Tool
- Skillet or grill: A good skillet or grill is crucial for achieving that perfect sear on the scallops.
- Whisk: Using a whisk helps ensure a smooth consistency in your lemon butter cream sauce.
- Serving bowls: Attractive serving bowls enhance the presentation of your meal.
Ingredients
For the Scallops:
- 1 pound sea scallops
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Bowl:
- 1 cup cooked quinoa
- 1 cup steamed asparagus
For the Lemon Butter Cream Sauce:
- 1/2 cup butter
- 1/4 cup heavy cream
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For Garnish
- 2 tablespoons fresh parsley, finely chopped
How to Make Seared Scallops, Asparagus, and Quinoa Bowl with Lemon Butter Cream Sauce
Step 1: Sear the Scallops
Start by preheating your skillet or grill to medium-high heat. Season the scallops with garlic powder, onion powder, salt, and black pepper. Sear each scallop for about 2-3 minutes on each side until they are golden brown and cooked through.
Step 2: Make the Lemon Butter Cream Sauce
In a saucepan over medium heat, melt the butter. Once melted, whisk in heavy cream, lemon juice, minced garlic, salt, and black pepper. Cook while stirring until the sauce is smooth and slightly thickened.
Step 3: Assemble the Bowls
Divide cooked quinoa into serving bowls. Add steamed asparagus on top of the quinoa. Place the seared scallops over the asparagus and drizzle generously with the lemon butter cream sauce.
Tips:
You can use any type of scallops you like for this recipe. For a spicier sauce, consider adding a pinch of red pepper flakes to enhance flavor. Serve these bowls alongside your favorite side dishes like a green salad or additional vegetables for a complete meal.
How to Serve Seared Scallops, Asparagus, and Quinoa Bowl with Lemon Butter Cream Sauce
Serving your Seared Scallops, Asparagus, and Quinoa Bowl with Lemon Butter Cream Sauce can elevate the dining experience. Here are some creative suggestions to make your meal even more delightful.
With a Fresh Green Salad
- A light green salad with mixed greens adds a refreshing crunch that complements the creamy sauce.
Pairing with Crusty Bread
- Serve alongside warm, crusty bread to soak up the delicious Lemon Butter Cream Sauce and enhance the meal’s texture.
Adding Citrus Slices
- Garnish the bowl with lemon or orange slices for an extra zing that pairs well with the scallops and sauce.
On a Bed of Spinach
- Present the dish on a bed of fresh spinach for added nutrients and a vibrant color contrast.
How to Perfect Seared Scallops, Asparagus, and Quinoa Bowl with Lemon Butter Cream Sauce
Perfecting this dish takes practice and attention to detail. Here are some tips to help you achieve restaurant-quality results.
- Choose Fresh Scallops: Fresh sea scallops will have a sweeter flavor and better texture than frozen ones. Look for ones that are firm to the touch.
- Use High Heat: Ensure your skillet or grill is hot enough before searing. This helps create a perfect caramelized crust on the scallops.
- Don’t Overcrowd the Pan: Cook scallops in batches if necessary. Overcrowding lowers the heat and prevents proper searing.
- Let Them Rest: After cooking, allow scallops to rest for a minute before serving. This helps retain their juices and enhances flavor.
Best Side Dishes for Seared Scallops, Asparagus, and Quinoa Bowl with Lemon Butter Cream Sauce
To round out your meal, consider these delicious side dishes that pair wonderfully with your Seared Scallops, Asparagus, and Quinoa Bowl with Lemon Butter Cream Sauce.
- Garlic Mashed Potatoes: Creamy mashed potatoes infused with garlic make for a rich side that complements seafood beautifully.
- Roasted Brussels Sprouts: Crispy roasted Brussels sprouts add a nutty flavor that contrasts nicely with the sweetness of scallops.
- Grilled Zucchini: Lightly seasoned grilled zucchini offers freshness while allowing the main dish’s flavors to shine through.
- Quinoa Salad: A refreshing quinoa salad mixed with herbs and vegetables provides additional texture and flavor balance.
- Steamed Broccoli: Simple steamed broccoli adds vibrant color and nutritional value without overpowering other flavors.
- Rice Pilaf: Fluffy rice pilaf seasoned with herbs serves as an excellent base for the lemon butter sauce.
Common Mistakes to Avoid
When making the Seared Scallops, Asparagus, and Quinoa Bowl with Lemon Butter Cream Sauce, it’s easy to make some common mistakes. Here are a few to watch out for:
- Overcooking the scallops: This can result in tough, rubbery scallops. To avoid this, sear them just until they turn golden brown and are opaque in the center.
- Using cold ingredients: If your butter or cream is too cold, it may not blend well into a smooth sauce. Let them sit at room temperature before cooking.
- Not seasoning adequately: Under-seasoned dishes can taste bland. Make sure to use enough salt and pepper when preparing both the scallops and the sauce.
- Skipping the resting time: Allowing the scallops to rest for a couple of minutes after cooking helps retain their juices. Serve immediately after resting for the best flavor.
- Neglecting texture balance: A dish should have varied textures for interest. Ensure you have the creamy sauce, tender scallops, and crisp asparagus in each bite.
Refrigerator Storage
- Store leftovers in an airtight container.
- They can be refrigerated for up to 3 days.
- Make sure to let them cool completely before sealing.
Freezing Seared Scallops, Asparagus, and Quinoa Bowl with Lemon Butter Cream Sauce
- Place leftovers in freezer-safe containers.
- They can be frozen for up to 2 months.
- Consider storing components separately (scallops, quinoa, asparagus) for best results.
Reheating Seared Scallops, Asparagus, and Quinoa Bowl with Lemon Butter Cream Sauce
- Oven: Preheat to 350°F (175°C). Place in an oven-safe dish covered with foil to prevent drying out. Heat for about 20 minutes.
- Microwave: Use a microwave-safe container and cover loosely. Heat in short bursts of 30 seconds until warmed through.
- Stovetop: Add a splash of water or broth in a skillet over medium heat. Stir occasionally until heated throughout.
Frequently Asked Questions
What are seared scallops?
Seared scallops are lightly cooked on high heat until they develop a golden crust while remaining tender inside. This method enhances their natural sweetness.
How do I ensure my scallops are perfectly cooked?
The key is timing! Sear them for about 2-3 minutes on each side until they are golden brown and opaque in the center. Avoid overcrowding the pan.
Can I customize my Seared Scallops, Asparagus, and Quinoa Bowl?
Absolutely! You can add other vegetables like bell peppers or swap quinoa for brown rice or farro for a different texture and flavor profile.
How do I make this recipe gluten-free?
This recipe is naturally gluten-free as long as you use gluten-free broth if you’re adding any liquid during cooking.
What can I serve with this bowl?
Consider pairing it with a fresh green salad or some roasted vegetables on the side for added color and nutrition.
Final Thoughts
The Seared Scallops, Asparagus, and Quinoa Bowl with Lemon Butter Cream Sauce is not only delicious but also versatile. You can easily customize it with your favorite vegetables or grains. Give it a try—you won’t be disappointed!
Seared Scallops, Asparagus, and Quinoa Bowl with Lemon Butter Cream Sauce
Indulge in a gourmet experience with the Seared Scallops, Asparagus, and Quinoa Bowl drizzled with a zesty Lemon Butter Cream Sauce. This elegant dish blends succulent scallops, crisp asparagus, and protein-packed quinoa for a delightful meal that’s as visually appealing as it is flavorful. Perfect for both special occasions or a quick weeknight dinner, this recipe is an effortless way to impress your guests or treat yourself. The velvety lemon butter sauce enhances every bite, making this bowl feel like fine dining at home.
- Total Time: 30 minutes
- Yield: Serves 4
Ingredients
- 1 pound sea scallops
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 cup cooked quinoa
- 1 cup steamed asparagus
- 1/2 cup butter
- 1/4 cup heavy cream
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Preheat skillet or grill to medium-high heat.
- Season scallops with garlic powder, onion powder, salt, and pepper. Sear for 2-3 minutes on each side until golden brown.
- In a saucepan over medium heat, melt butter. Whisk in heavy cream, lemon juice, minced garlic, salt, and pepper until smooth.
- Divide quinoa into bowls; top with asparagus and scallops. Drizzle with the lemon butter cream sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Searing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 350g)
- Calories: 610
- Sugar: 0g
- Sodium: 650mg
- Fat: 42g
- Saturated Fat: 25g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 26g
- Cholesterol: 135mg
Keywords: For an extra kick, add red pepper flakes to the sauce. Customize by swapping quinoa for farro or adding different veggies.
