Roasted Scallops with Asparagus

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Divide 2 tablespoons of olive oil between two large baking sheets, tilting to coat evenly.

   Tip: Using two separate sheets prevents overcrowding and ensures even cooking.

2. 2

   Spread the asparagus pieces on one baking sheet, drizzle with remaining 2 tablespoons olive oil, and season with half the salt and pepper. Arrange in a single layer and place in the oven.

   Tip: Place the asparagus on the lower rack to roast while preparing the scallops.

3. 3

   Season the scallops generously on both sides with the remaining salt and pepper. Arrange them on the second baking sheet in a single layer, leaving space between each one.

   Tip: Don't skip patting scallops dry—this helps them develop a golden crust.

4. 4

   Heat 1 tablespoon of butter in a small skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant, then remove from heat and let cool slightly.

   Tip: Cooking garlic separately prevents it from burning in the oven.

5. 5

   Brush the garlic-butter mixture over each scallop, then place the sheet in the oven alongside the asparagus. Roast for 12-15 minutes until scallops are opaque and just cooked through.

   Tip: Scallops cook quickly—avoid overcooking or they'll become rubbery.

6. 6

   While everything roasts, combine the remaining 2 tablespoons of butter with fresh lemon juice in a small bowl, stirring until well blended.

   Tip: Make this sauce while the scallops are cooking for better timing.

7. 7

   Remove both sheets from the oven. Transfer the asparagus to a serving platter, then arrange the roasted scallops on top or alongside.

   Tip: Keep the scallops warm by serving immediately on hot plates.

8. 8

   Drizzle the lemon-butter sauce over the scallops and asparagus, then garnish with fresh parsley and lemon zest. Serve immediately while still warm.

   Tip: The warm scallops will gently heat the butter sauce, creating a silky coating.