This quick-cooking scallop dish can be on the table in just 20 minutes. Packed with vegetables, protein and a flavorful sauce, it makes a great weeknight main for two. Petite carrots are harvested before they reach full maturity, making them thin and quick cooking. Snatch some up from the farmers' market early in the season.

EatingWell Magazine, May 2021


Credit: Jason Donnelly

Recipe Summary

20 mins
20 mins


Ingredient Checklist


Instructions Checklist
  • Heat 1 tablespoon oil in a medium nonstick skillet over medium-high heat. Pat scallops dry and sprinkle with pepper. Add the scallops to the pan and cook, flipping once, until browned and just cooked through, 1 1/2 to 2 minutes per side. Transfer to a plate.

  • Add the remaining 1 tablespoon oil, asparagus and carrots to the pan and cook, stirring frequently, until tender-crisp, 2 to 3 minutes. Add shallot, olives, capers and garlic and cook until fragrant, about 1 minute. Add wine and cook for 1 minute. Remove from heat and add butter; stir until melted. Serve with the scallops, sprinkled with parsley, if desired.

Nutrition Facts

3 oz. scallops & 1 cup vegetables
384 calories; fat 22g; cholesterol 42mg; sodium 750mg; carbohydrates 24g; dietary fiber 6g; protein 18g; sugars 9g; niacin equivalents 3mg; saturated fat 6g; vitamin a iu 13692IU; potassium 856mg.