Scallops and Spring Vegetables with Olive-Caper Sauce is a light yet flavorful dish that highlights the natural sweetness of perfectly seared scallops. Served alongside tender spring vegetables like asparagus and petite carrots, the dish bursts with freshness and color. The briny olive-caper sauce adds a bold, savory contrast, enhancing the delicate flavors of the scallops and vegetables. With its vibrant ingredients and balanced flavors, this dish is an elegant and refreshing choice for a seasonal meal.
Scallops and Spring Vegetables with Olive-Caper Sauce
Ingredients
- 2 tbsp extra-virgin olive oil, divided
- 8 ounces dry sea scallops, tough side muscle removed
- Pinch of ground pepper
- 8 ounces asparagus, trimmed
- 8 ounces petite carrots, trimmed or baby carrots, halved lengthwise
- 1 medium shallot, minced
- 5 pitted Castelvetrano olives, coarsely chopped
- 1 tbsp capers, rinsed and chopped
- 1 clove garlic, minced
- 1/4 cup dry white wine
- 1 tbsp butter
- Chopped fresh parsley for garnish
Instructions
- 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.
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