Ingredients
Scale
- 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.