Seared Scallop Bowls With Asparagus & Creamy Sauce Recipe

I perfected Seared Scallop Bowls with Asparagus and Creamy Sauce to make a simple, elegant seafood dinner for two that pairs seared scallops with garlic Parmesan cream and fresh asparagus.

I fell for Seared Scallop Bowls With Asparagus & Creamy Sauce the first time I seared a batch of sea scallops until they were golden, with that addicting contrast of crisp exterior and pillowy center. Nestling them on bright, snappy asparagus gives the bowl a lively bite that keeps each forkful interesting.

It’s fast enough for weeknights and dramatic enough for a date night, basically a Seafood Dinner For Two that does not try too hard. I kept messing with textures and finally landed on something that feels effortless yet kind of special, makes you want another plate.

Ingredients

• Sea scallops bring rich lean protein and a sweet ocean flavor, they sear golden
• Asparagus adds bright green crunch, lots of fiber and vitamin K, slightly bitter
• Heavy cream makes the sauce velvety and rich, high in saturated fat
• Parmesan gives salty umami, adds depth and creamy cheesiness, also adds calcium
• Lemon brightens the bowl with tang and acidity, cuts through richness
• Garlic and shallot bring savory aroma, they boost flavor without adding calories
• Rice adds carbs and comfort, cauliflower rice lowers carbs and ups veggie intake

Ingredient Quantities

• 1 lb large sea scallops (about 12 to 16)
• Kosher salt and freshly ground black pepper, to taste
• 1 tbsp olive oil
• 3 tbsp unsalted butter, divided
• 1 small shallot, finely chopped
• 2 garlic cloves, minced
• 1 bunch asparagus (about 1/2 lb), trimmed and cut into 1 inch pieces
• 1/4 cup dry white wine or low sodium chicken broth
• 1 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest (optional)
• Pinch red pepper flakes (optional)
• 2 tbsp chopped fresh parsley
• 2 cups cooked rice or cauliflower rice for serving (optional)

How to Make this

1. Pat scallops very dry with paper towels, remove any side muscle, season both sides with kosher salt and lots of black pepper, and let them sit at room temp about 10 minutes while you get everything else ready.

2. Heat a large heavy skillet over medium high heat until hot, add 1 tablespoon olive oil and 1 tablespoon of the butter; when the butter stops foaming and the oil is shimmering add scallops spaced apart. Sear without moving 2 to 3 minutes per side until deeply golden and a nice crust forms, then transfer scallops to a plate and tent loosely with foil.

3. Reduce heat to medium, add the remaining 2 tablespoons butter to the same pan and scrape up any brown bits from the bottom with a wooden spoon or spatula for flavor.

4. Add the finely chopped shallot and cook until softened about 1 to 2 minutes, then stir in the minced garlic and cook just until fragrant about 30 seconds so it does not burn.

5. Add the asparagus pieces and sauté 2 to 3 minutes until bright green and just tender but still with a little crunch.

6. Pour in 1/4 cup dry white wine or low sodium chicken broth to deglaze the pan, scrape up any stuck bits, and let it reduce for about 1 to 2 minutes until slightly concentrated.

7. Stir in 1 cup heavy cream and bring to a gentle simmer, let it thicken for about 3 to 4 minutes, then stir in 1/2 cup freshly grated Parmesan until melted and smooth. If the sauce looks too thin, simmer a little longer to reduce or stir in a bit more Parmesan; if it breaks, lower the heat and whisk vigorously.

8. Off the heat stir in 1 tablespoon fresh lemon juice, the optional teaspoon lemon zest and a pinch of red pepper flakes if you like heat, taste and adjust salt and pepper.

9. Return the scallops to the pan just to warm through about 30 to 60 seconds, sprinkle 2 tablespoons chopped fresh parsley over everything, and serve immediately spooned over 2 cups cooked rice or cauliflower rice if using. Small tips: don’t overcrowd the pan when searing or they’ll steam, always make sure scallops are bone dry before searing, and use freshly grated Parmesan for the best melt and flavor.

Equipment Needed

1. Paper towels for patting scallops bone dry and removing the side muscle
2. Large heavy skillet (cast iron or stainless steel) for searing and finishing the sauce
3. Tongs or fish spatula to flip scallops gently without smashing them
4. Wooden spoon or heatproof spatula to scrape up brown bits and stir the sauce
5. Chef’s knife and cutting board to trim asparagus and chop shallot, garlic
6. Measuring cups and spoons for wine, cream, butter and seasonings
7. Small plate or shallow bowl plus aluminum foil to rest and tent the scallops
8. Microplane or small grater for lemon zest and freshly grated Parmesan, and a whisk to smooth the sauce if it needs it

FAQ

Seared Scallop Bowls With Asparagus & Creamy Sauce Recipe Substitutions and Variations

• Scallops → Large shrimp or firm white fish (like halibut or cod). Shrimp cooks faster (about 2–3 min per side) so watch it, fish needs a bit more time and cut into even pieces, same seasoning works great.
• Heavy cream → Half and half plus 2 tbsp melted butter per cup or full‑fat coconut cream for dairy free. The half‑and‑half hack gives similar richness, coconut will change the flavor so taste as you go.
• Parmesan → Pecorino Romano or Asiago for the same salty, nutty punch; for a vegan option use nutritional yeast (start with 1:1 and tweak). Texture and saltiness vary so add slowly.
• Asparagus → Broccolini, green beans, or sugar snap peas. Same sauté method, green beans might need 1–2 more minutes to get tender crisp, snap peas give a nice pop.

Pro Tips

1. Pat the scallops super dry and pull off that little side muscle first, then let them sit a few minutes at room temp. If they’re even a bit wet they wont get that golden crust and you’ll end up steaming not searing.

2. Get the pan screaming hot and only cook a few scallops at once so they have space. Overcrowding is the fastest way to rubbery scallops, plus you want that brown fond for flavor.

3. When you add the cream and cheese, lower the heat and take the pan off the burner before stirring in the Parmesan. Hot cheese can go grainy fast, so work gently and taste as you go, adding salt last.

4. Blanch the asparagus quickly in boiling water then plunge into ice water to keep it bright green and crisp tender. Toss it in the sauce at the end so it doesnt turn mushy and loses that fresh snap.

5. Dont return scallops to the sauce for long, just warm them a few seconds. If you need to hold them a bit put them in a low oven on a plate instead of leaving them in the hot sauce where theyll overcook.