PAN-SEARED SCALLOPS WITH ASPARAGUS AND SHIITAKE MUSHROOMS
Elegant, nutritious, and bursting with flavor, this Seared Scallops with Asparagus and Shiitake Mushrooms dish is as good for you as it is delicious. Scallops are an excellent source of lean protein, helping to keep you satisfied while supporting muscle health.💪🏽 Meanwhile, shiitake mushrooms bring a powerful dose of antioxidants, B vitamins, and immune-boosting compounds.🍄 Paired with crisp-tender asparagus and a savory, umami-rich sauce, this dish is an awesome balance of nourishment and deliciousness.
Equipment
- large sauté pan
Ingredients
- 1 Tablespoon olive oil
- 1/8 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 pounds scallops fresh or frozen and defrosted
- 2 teaspoons garlic minced
- 2 cups shiitake mushrooms trimmed and sliced
- 2 cups asparagus trimmed and chopped into approximately 1-inch pieces
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Optional: fresh oregano and thyme to garnish
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season the scallops with salt and pepper and add the scallops to the pan.
- Sear for 1 minute per side or until golden brown then remove and set aside. In the same pan over low-medium heat, add the rest of the olive oil and minced garlic and cook gently for 1 minute.
- Add sliced mushrooms and cook until mushrooms soften and release their juices, about 2 minutes.
- Add asparagus and continue cooking until they turn bright green, about 1-2 minutes.
- Add oregano and thyme and stir to incorporate.
- Return scallops to the pan and cook for 3 more minutes. Place in serving dish and garnish with fresh herbs, if desired.
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