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2 tablespoons extra-virgin olive oil, divided
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8 ounces dry sea scallops, tough side muscle removed
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Pinch of ground pepper
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8 ounces asparagus (1/2 bunch), trimmed
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6 ounces petite carrots, trimmed or baby carrots, halved lengthwise
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1 medium shallot, minced
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5 pitted Castelvetrano olives, coarsely chopped
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1 tablespoon capers, rinsed and chopped
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1 clove garlic, minced
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¼ cup dry white wine
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1 tablespoon butter
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Chopped fresh parsley for garnish
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.
Nutrition Information
180
Calories
33g
Carbohydrates
29g
Protein
772mg
Potassium
3g
Fiber
9g
Sugar
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