Easy and Elevated Seared Scallops with Citrus Olive Relish

scallops

🥗Healthier: tofu

💰Cheaper: chicken breast

Tofu provides a plant-based option, while chicken is more budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is more economical.

balsamic vinegar

🥗Healthier: red wine vinegar

💰Cheaper: apple cider vinegar

Red wine vinegar is a healthier alternative, while apple cider vinegar is often cheaper.

Preheat a nonstick skillet on medium-low heat (3 or 4 out of 10).

Preheat the oven to 400°F for roasting asparagus.

Remove scallops from their package and place them on a cookie rack to drain excess water.

Pat the scallops dry gently with paper towels.

Chop a handful of green olives and some capers on a cutting board.

Chop two cloves of garlic and add a little salt to help break it down.

Chop fresh parsley, including the stems, and add it to the mixture.

Zest one whole lemon and one whole orange, then add the zest to the olive mixture.

Combine all the ingredients on the board with a few more chops to mix them well.

Transfer the mixture to a bowl and drizzle in some good olive oil to make it saucy.

Taste the relish and adjust as needed.

Prepare fresh asparagus by snapping off the ends where they turn white.

Lay the asparagus on a sheet tray with space between each piece to ensure they crisp up.

Drizzle olive oil and sprinkle salt and pepper on the asparagus, tossing to coat.

Roast the asparagus in the preheated oven until cooked but not overdone.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens