Garlic Butter Scallops with Roasted Asparagus

Scallops are one of the most underrated proteins on the Awakening Program — they sear in under 5 minutes, taste like a restaurant meal, and carry zero sugar. Paired with roasted asparagus, which is a free vegetable on the program, this dinner is as clean as it is impressive. 

Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes Yield: 2 servings Categories: Lunch, Dinner, Seafood Per Serving: 4 protein servings | 0.4 tsp sugar

Ingredients

• 8 oz large sea scallops (approximately 4 oz per serving)
• 1 bunch asparagus, woody ends trimmed
• 1 tablespoon olive oil (for asparagus)
• 1 tablespoon unsalted butter
• 3 cloves garlic, minced
• Juice of ½ lemon
• Salt and pepper to taste
• Fresh parsley, chopped, to garnish

Instructions

1. Roast asparagus. Preheat oven to 400°F. Toss asparagus with olive oil, salt, and pepper on a baking sheet. Roast for 12–15 minutes until tender and lightly caramelized at the tips.
2. Dry scallops. Pat scallops completely dry with paper towels — this is the most important step for a proper sear. Season both sides with salt and pepper.
3. Sear scallops. Heat a heavy skillet (cast iron or stainless steel) over high heat until very hot. Add butter and let it foam. Place scallops in the pan with space between each one. Do not move them. Sear 2 minutes per side until a deep golden crust forms.
4. Add garlic and lemon. In the last 30 seconds, add minced garlic to the pan and squeeze lemon juice over the scallops. Baste briefly with the pan butter.
5. Plate immediately. Arrange asparagus on the plate and top with scallops. Spoon any pan butter over the top and garnish with parsley.

Nutrition Info

1 serving = 4 protein servings | 0.4 tsp sugar