AuthorJeanne PetrucciCategoryDifficultyBeginner
Yields1 Serving
Prep Time10 minsCook Time20 minsTotal Time30 mins
 2 garlic cloves, minced
 2 cups shiitake mushrooms, sliced
 1 lb. asparagus, tough ends removed
 2 tablespoons olive oil
 1 1/2 pounds sea scallops, rinsed and patted dry
 1/2 teaspoon each salt and pepper
 1 teaspoon dried thyme
Prep:
1

Mince garlic, slice mushrooms, and trim asparagus.

Make:
2

Season sea scallops with salt and pepper. Heat 1 tablespoon + 1 teaspoon olive oil in a large skillet over medium-high heat and add scallops to pan.

3

Sear for 1 minute per side or until golden brown then set aside. In the same pan over low-medium heat, add 2 teaspoons olive oil and minced garlic and cook gently for 1 minute.

4

Add sliced mushrooms and cook until mushrooms soften and release their juices, about 2 minutes.

5

Add asparagus and continue cooking until it turns bright green, about 1-2 minutes.

6

Add thyme and stir to incorporate.

7

Return scallops to pan, and cook for 3 more minutes.

Ingredients

 2 garlic cloves, minced
 2 cups shiitake mushrooms, sliced
 1 lb. asparagus, tough ends removed
 2 tablespoons olive oil
 1 1/2 pounds sea scallops, rinsed and patted dry
 1/2 teaspoon each salt and pepper
 1 teaspoon dried thyme

Directions

Prep:
1

Mince garlic, slice mushrooms, and trim asparagus.

Make:
2

Season sea scallops with salt and pepper. Heat 1 tablespoon + 1 teaspoon olive oil in a large skillet over medium-high heat and add scallops to pan.

3

Sear for 1 minute per side or until golden brown then set aside. In the same pan over low-medium heat, add 2 teaspoons olive oil and minced garlic and cook gently for 1 minute.

4

Add sliced mushrooms and cook until mushrooms soften and release their juices, about 2 minutes.

5

Add asparagus and continue cooking until it turns bright green, about 1-2 minutes.

6

Add thyme and stir to incorporate.

7

Return scallops to pan, and cook for 3 more minutes.

Pan-Seared Scallops with Mushrooms and Asparagus