Scallops & Spring Vegetables with Olive-Caper Pan Sauce

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Scallops & Spring Vegetables with Olive-Caper Pan Sauce
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.
total:
20 mins
active:
20 mins
Servings:
2
Scallops & Spring Vegetables with Olive-Caper Pan Sauce Jason Donnelly

Ingredients

Directions

  • 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.

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  • 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

Serving Size:
3 oz. scallops & 1 cup vegetables
Per Serving:
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.
© Copyright 2022 EatingWell. All rights reserved. Printed from https://www.eatingwell.com 05/19/2022
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