Basic Info :

• Serves:  2 people
• Total Time:  Approx. 25 minutes (15 min prep + 10 min pan-searing)
• Difficulty:  Medium

Ingredients :

• Fresh scallops: 8 pieces（approx. 200g）
• Asparagus: 10 piece（approx. 150g）
• Garlic:  3 cloves
• Unsalted butter: 20g
• Olive oil: 15ml
• White wine: 30ml
• Sea salt: 4g
• Black pepper: 2g
• Thyme:  2 sprigs
• Lemon:  ½ piece
• Parmesan cheese: A handful（optional）

Instructions :

Prep scallops :

Rinse fresh scallops. Use the tip of your DRGSKL chef knife to gently remove the side muscle (foot) from each scallop — the sharp blade glides without damaging the delicate flesh. Pat scallops completely dry with kitchen paper, essential for achieving a golden crust.

Slice scallops :

For large scallops, slice horizontally into two even pieces; keep small ones whole. The straight, sharp DRGSKL chef knife slices through in one clean stroke, producing a smooth cut without squeezing out scallop juice. Season both sides lightly with salt and pepper.

Prep asparagus :

Hold asparagus base and snap off woody ends. Use your DRGSKL chef knife to cut asparagus diagonally into two pieces — diagonal cuts increase surface area for even cooking and elegant presentation.

Sear scallops :

Heat olive oil in a pan over medium-high heat until slightly smoking. Place scallops flat, do not move, sear 1.5-2 minutes per side until golden crust forms. Remove and set aside. Do not overcook, as scallops become tough and shrink.

Sear asparagus :

In the same pan, add asparagus, stir-fry over high heat 2 minutes until slightly charred but still crisp-tender. Add garlic slices and thyme, sauté until fragrant.

Deglaze & finish :

Pour in white wine, simmer 30 seconds to evaporate alcohol. Add butter, swirl pan to emulsify into a glossy sauce. Return scallops, gently coat in sauce, turn off heat.

Plate & serve :

Arrange asparagus on the plate, top with scallops, drizzle butter-garlic sauce, finish with a squeeze of lemon juice and thyme. Serve hot — tender, sweet scallops with crisp asparagus, an elegant homemade seafood dish.

Knife Matching :

Recommended knife :

DRGSKL Chef Knife

Why it fits :

Scallop flesh is extremely tender with fine fibers, demanding maximum blade sharpness — a dull knife tears the flesh when removing the muscle or slicing, causing juice loss, rough cuts and tough texture after searing. The DRGSKL chef knife features ATS-34 high-hardness steel with a sharp, straight edge. It removes the scallop muscle precisely without damage, and horizontal slicing completes in one clean stroke for a smooth cut that locks in natural sweet juice. One chef knife handles all scallop, asparagus and garlic prep efficiently — ideal for refined seafood cuisine.