30 Minute Scallops with a Radish Salad and Asparagus

These 30 minute scallops with a radish salad and asparagus are a simple and satisfying dinner made with a few seasonal ingredients. A low carb meal that is easy-to-make and delicious! Paleo, gluten free, whole30, and dairy free.

There are few seafood dinners that I get more excited about than one that includes scallops. When cooked *just right* and paired with some bright seasonal produce, they really are so dang delicious! Sweet, tender, and full of mouthwatering flavor.

I am passionate about a well cooked scallop, and love sharing my techniques to get a perfect result every time (like I do in this recipe for Perfectly Seared Scallops with Corn, Bacon, and Kale Pesto!).

These 30 minute scallops with a radish salad and asparagus are:

• Easy to make
• Ready in 30 minutes
• Savory
• Bright
• Dairy free
• Bursting with flavor
• Perfect for date night in!

Let’s get down to business and chat about the simple ingredients you’ll need, and how to make these 30 minute scallops with a radish salad and asparagus, because I just know that once you try them, you’re going to love them as much as we do.

30 minute scallops with a radish salad and asparagus

Before we discuss scallop cooking technique, let’s go over the super SIMPLE ingredients that you’ll need to gather for this dish.

This plate is made in 3 simple parts:

1. A simple radish + herb salad
2. Broiled asparagus
3. Seared scallops

The simple radish salad is made with:

• A mix of radishes, very thinly sliced – any type will work, but I like to include a variety to keep the salad interesting! I chose to use some diakon radish, and easter egg radishes – easter egg radishes are the bunches that have a few different colored radishes – usually white, pink, red, and purple. You could also use watermelon radish or classic red radishes! Slice thinly with a sharp knife, or very carefully with a mandolin slicer.
• Fresh herbs – honestly you can use whatever type of tender herbs you like or have on hand. I chose a mix of parsley and cilantro, but dill, chives, or even a little oregano would all be super yummy.
• A simple homemade dressing – all you need is some fresh lemon juice, olive oil, salt and pepper. That’s it! It’s flavorful and bright, and so so easy to make.

The asparagus is made with:

• A small bunch of asparagus – enough for 2 servings
• Avocado oil – or another cooking oil of choice
• Sea salt
• A tiny squeeze of fresh lemon juice – to brighten up the flavor of the aparagus!

The seared scallops are made with:

• Sea scallops
• Salt + pepper
• Avocado oil for cooking

How to make 30 minute scallops with a radish salad and asparagus

This scallop dish is super easy to put together, and can be made in about 30 minutes from start to finish.

Step-by-step instructions:

Step 1: Bring the scallops to room temperature

Before you begin prepping the rest of the dish, take the scallops out of the refrigerator to come to room temperature. Because they cook relatively quickly, this helps ensure that they cook evenly.

Step 2: Prep the radish salad

Now prep the ingredients for the radish salad. Thinly slice the radishes and add to a bowl with the fresh herbs. Have the lemon juice, olive oil, and salt and pepper ready but don’t toss the radishes with the dressing ingredients yet, otherwise the radishes will soften considerably before you’re ready to serve. Set the radish salad ingredients aside.

Step 3: Prep the asparagus

Preheat the oven to high broil.

Clean and trim the asparagus and place on a baking sheet. Toss with avocado oil, 1/4 teaspoon sea salt, and a small squeeze of lemon juice. Set aside.

Step 4: Cook the scallops

Thoroughly dry scallops using paper towels, and season generously with 1/2 teaspoon sea salt and 1/4 teaspoon cracked black pepper. 

Heat skillet over medium high heat with 2 tablespoons avocado oil, ghee, or coconut oil. When the pan is nice and hot, add the scallops, being careful not to crowd them too close together. Cook for about 2-3 minutes per side (depending on their size), until they’re golden brown and they easily release from the pan. Once done, remove from the pan immediately and set aside to avoid over cooking. 

Step 5: Broil the asparagus (can be done at the same time as step 4)

While the scallops are cooking, add baking sheet of asparagus to the preheated oven and broil for 1-2 minutes, until bright green and tender. 

Pro tip: Set a timer so you remember to pull them from the oven before they over-cook. I use a kitchen timer for just about everything I cook and it takes so much stress out of cooking!

Step 6: Finish the radish salad

Toss radishes and herbs with lemon juice, olive oil, and season to taste with salt and pepper.

Step 7: Serve!

Divide radish salad between two plates, top with scallops and asparagus, and finish with a few more pieces of fresh herbs and a little extra black pepper if desired!

FAQ’s

How to perfectly sear scallops

Okay so here’s the deal on how to get the most perfectly seared scallops at home.

First things first, make sure they are VERY well dried. If they’re not dry when cooked they won’t brown. Start by quickly rinsing them off if they feel at all slimy, and then place on a cutting board or plate lined with paper towels and pat super dry with more paper towels. Season them generously with salt and pepper and set aside.

Heat a sturdy skillet over medium high heat with some avocado oil until it’s almost smoking. To get a nice sear your pan needs to be really hot before adding the scallops.

When oil is nice and hot, add the scallops to the pan, being careful not to crowd them too close together. 

Cook, about 2-3 minutes per side, until they’re golden brown and they release easily from the pan. Remove from the pan as soon as they’re done and set aside to avoid over cooking. 

What to serve with these 30 minute scallops

This dish could certainly be eaten on it’s own as a light, veggie forward meal, but if you want to bulk it up a bit it is delicious served with some roasted potatoes or rice!

A few notes on the recipe

• If you can’t find good scallops, you could easily substitute shrimp or another type of fish for this recipe!
• Feel free to substitute any fresh herbs you have or like in the radish salad. If you don’t have fresh herbs you could substitute some finely minced shallot or thinly sliced green onion.
• Any roasted veggie could be substituted for the asparagus.
• If you LOVE scallops, be sure to try this recipe for perfectly seared scallops with bacon and kale pesto!

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