Bay Scallops with Pasta, Steamed Asparagus & Toasted Breadcrumbs

We’ve finally mastered scallops! This was only my first time trying scallops, my mom has been a fan of fresh scallops for years, but we only recently tried making them for ourselves. I love the fact that fresh scallops aren’t ‘fishy’ tasting, just very mild with a wonderful texture when properly prepared.

For our scallops we went with fresh scallops from the seafood counter at our local Fresh Market, they also have them in the frozen section as well if you won’t be making them for a few days and prefer to pop them in the freezer.

Last week we made a scallop salad with fresh greens marinated with a combination of fresh lemon juice and grated lemon peel, but this week we wanted the garlic flavors (from both our garlic olive oil and minced garlic oil) to be the underlying flavor for our dish.

This recipe is very easy to make, and most of the elements you’re preparing can be done simultaneously. although it’s helpful to have two people in the kitchen so that nothing gets overlooked!

Bay Scallops, Pasta & Steamed Asparagus with Toasted Breadcrumbs

Ingredients —

• 1/2 lb Fresh Bay Scallops (coin sized)
• 1 small bunch of asparagus (washed and chopped)
• 1 box spaghetti noodles
• 1/4 cup Panko breadcrumbs 
• 1 garlic clove (minced)
• 1 lemon
• Garlic Olive Oil

Directions —

1. Bring pot of water to a boil (salt and drizzle water with olive oil). Add pasta.
2. Wash and chop asparagus.
3. Mince garlic
4. Drizzle non-stick pan with garlic oil over medium heat.
5. Cover baking sheet with tin foil and add 1/4 cup breadcrumbs in even layer. Place the baking sheet in the oven for 1 minute with the broiler on low. Remove the breadcrumbs as soon as they are golden brown.
6. Place asparagus in pan and cook over medium high heat for 2-3 minutes. Add 1/4 cup water, cover and remove from heat. Once water has evaporated add minced garlic and cover until ready to serve.
7. Turn heat to medium low (for large nonstick skillet). Cook scallops for 2-3 minutes turn and cook for 2-3 minutes. Squeeze the juice of half a lemon over scallops. Remove from heat.
8. Drain pasta.
9. Plate and serve.

Have you tried this recipe? Let me know in the comments below, and don’t forget to tag @theavidpen when you share on Instagram!