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. If you can find them, petite carrots are harvested before they reach full maturity, making them thin and quick cooking.
Scallops and Spring Vegetables with Olive-Caper Pan Sauce
Serves 2
Active Time: 20 minutes
Total Time: 20 minutes
Ingredients 2 tablespoons extra-virgin olive oil, divided
8 ounces dry sea scallops, tough side muscle removed
Pinch of ground pepper
8 ounces asparagus (1/2 bunch), trimmed
6 ounces petite carrots, trimmed or baby carrots, halved lengthwise
1 medium shallot, minced
5 pitted Castelvetrano olives, coarsely chopped
1 tablespoon capers, rinsed and chopped
1 clove garlic, minced
1/4 cup dry white wine
1 tablespoon butter
Chopped fresh parsley for garnish Directions…