This recipe feels gourmet but comes together quickly with minimal ingredients. The scallops develop a beautiful caramelized crust while staying tender inside, and the fresh tarragon adds a subtle anise-like flavor that elevates the dish. Paired with asparagus, it creates a fresh, balanced plate perfect for both weeknight dinners and special occasions.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
sea scallops asparagus spears salt black pepper olive oil unsalted butter garlic cloves fresh tarragon lemon juice
Directions
Pat the scallops dry thoroughly and season them with salt and black pepper.
Trim the woody ends from the asparagus and blanch them briefly in boiling water, then transfer to ice water to keep them bright and crisp. Drain and set aside.
Heat a skillet over medium-high heat and add olive oil. Once hot, sear the scallops for a couple of minutes on each side until golden brown. Remove and set aside.
In the same pan, add butter and garlic, cooking until fragrant. Stir in chopped fresh tarragon and a splash of lemon juice.
Add the asparagus to the pan and toss gently to coat in the sauce, warming it through.
Return the scallops to the pan briefly to reheat and absorb the flavors.
Arrange the asparagus on a plate and place the scallops on top. Spoon the tarragon butter sauce over everything before serving.
You can substitute tarragon with parsley, dill, or chives for a different herbal note. Add a splash of white wine to the sauce for extra depth. For a richer dish, include a touch of cream in the sauce.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to avoid overcooking the scallops. Asparagus is best when freshly cooked but can be reheated briefly.
FAQs
How do I know when scallops are cooked?
They should be opaque and slightly firm with a golden crust on the outside.
Why are my scallops not searing properly?
Make sure they are very dry and the pan is hot before adding them.
Can I use frozen scallops?
Yes, just thaw them completely and pat dry before cooking.
What does tarragon taste like?
It has a mild licorice or anise-like flavor that pairs well with seafood.
Can I skip blanching the asparagus?
Yes, you can sauté it directly, but blanching keeps it vibrant and tender-crisp.
What oil is best for searing scallops?
Use a high-heat oil like olive oil or avocado oil.
Can I make this dairy-free?
Yes, substitute butter with a plant-based alternative or more oil.
How long should scallops cook?
Typically 2–3 minutes per side depending on their size.
Can I add other vegetables?
Yes, green beans, spinach, or zucchini work well.
Is this recipe beginner-friendly?
Yes, it’s quick and simple with just a few key steps.
Conclusion
Tarragon Scallops on Asparagus Spears is a refined yet simple dish that highlights fresh ingredients and delicate flavors. With its quick preparation and elegant presentation, it’s a perfect choice when you want something impressive without spending hours in the kitchen.
These Tarragon Scallops on Asparagus Spears feature perfectly seared scallops with a golden crust, paired with crisp asparagus and finished in a delicate tarragon butter sauce. This quick and elegant seafood recipe is ideal for a light gourmet dinner at home.
Author:Catherine
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:2 servings
Category:Dinner
Method:Pan-Seared
Cuisine:French-inspired
Diet:Gluten Free
Ingredients
12 large sea scallops
1 bunch asparagus spears, trimmed
Salt, to taste
Black pepper, to taste
1–2 tbsp olive oil
2 tbsp unsalted butter
2 garlic cloves, minced
1–2 tbsp fresh tarragon, chopped
1–2 tbsp lemon juice
Instructions
Pat scallops completely dry with paper towels and season with salt and black pepper.
Bring a pot of salted water to a boil. Blanch asparagus for 1–2 minutes, then transfer to ice water. Drain and set aside.
Heat a skillet over medium-high heat and add olive oil. Once hot, sear scallops for 2–3 minutes per side until golden brown. Remove and set aside.
In the same pan, melt butter and sauté garlic until fragrant.
Stir in chopped tarragon and lemon juice, creating a light sauce.
Add asparagus to the pan and toss gently to coat and warm through.
Return scallops briefly to the pan to reheat and absorb flavors.
Plate asparagus and top with scallops. Spoon the tarragon butter sauce over the dish and serve immediately.
Notes
Dry scallops thoroughly to achieve a proper sear.Avoid overcrowding the pan to maintain high heat.Use fresh tarragon for the best flavor.Do not overcook scallops—they should remain tender and slightly translucent in the center.
