Pan-Seared Chimichurri Scallops with Roasted Asparagus and Tomato Toast

Elevate your dinner game with this vibrant seafood dish featuring plump scallops coated in a zesty chimichurri sauce. Pan-seared to golden perfection, they’re served alongside tender roasted asparagus, crispy seasoned potato slices and crusty baguette toast topped with fresh grated tomato and a hint of garlic – a nod to Spain’s classic pan con tomate. A silky lemon-garlic aioli adds the perfect finishing touch.

This recipe is designed for home cooks looking to impress without spending hours in the kitchen. With simple techniques and bold flavors, you’ll create a meal that feels special enough for a celebration yet easy enough for a weeknight. Let’s get cooking!

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Ingredients

10 ounce Seasoned Precooked Potato SlicesView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

8 ounce ScallopsView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

2 ounce ChimichurriView ingredient guideLike ingredientDislike ingredient

0.5 ounce Sliced AlmondsView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

7 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust an oven rack to the middle position and preheat to 425°F. Wash and dry all produce. Quarter the lemon. Trim and discard the woody bottom ends from the asparagus. Grate the tomato on the largest holes of a box grater over a small bowl (trim the stem end first for easier grating; it’s okay if the skin doesn’t grate). Stir in ¼ teaspoon salt, a pinch of garlic powder and a pinch of black pepper. Set aside.
2. In another small bowl, combine the mayonnaise, half the remaining garlic powder (you’ll use the rest later) and a squeeze of lemon juice. Refrigerate until serving.
3. On one side of a baking sheet, toss the asparagus with a drizzle of oil, salt and pepper. Roast on the middle rack for 5 minutes. Meanwhile, halve the baguette lengthwise. After 5 minutes, remove the sheet from the oven and carefully add the baguette, cut sides up, to the empty side. Drizzle the cut sides with oil and season with the remaining garlic powder, salt and pepper. Return to the oven and roast until the asparagus is browned and tender and the bread is golden and crispy, 6-8 minutes more.
4. While the vegetables roast, pat the potato slices dry with paper towels. Heat a large drizzle of oil in a large pan over medium-high heat. Line a plate with paper towels. Once the oil is hot, add the potatoes in a single layer; cook, flipping occasionally, until browned and crispy all over, 6-8 minutes (for 4 servings, work in batches, adding more oil as needed). Transfer to the prepared plate and season with salt. Wipe out the pan.
5. Place the scallops in a strainer and rinse under cold water to remove any grit. Remove any small side muscles if present, then pat dry with paper towels. Season with salt and pepper. Heat a large drizzle of oil in the same pan over medium-high heat. Once very hot, add the scallops and cook undisturbed until lightly browned and cooked through, 2-3 minutes per side. Turn off the heat, then stir in the chimichurri and 1 tablespoon butter until melted. Spoon the buttery chimichurri over the scallops to coat.
6. Spread the toasted baguette halves with the grated tomato mixture, then cut each half on a diagonal. Divide the tomato toast, chimichurri scallops, crispy potatoes and roasted asparagus among plates. Top the scallops with sliced almonds. Serve with the garlic aioli and remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use frozen scallops?

Yes, but thaw them completely in the refrigerator overnight and pat very dry before cooking to ensure a good sear.

What can I substitute for chimichurri?

You can make a quick chimichurri by blending fresh parsley, oregano, garlic, red wine vinegar, olive oil and red pepper flakes. Or use a store-bought pesto for a different flavor.

How do I know when the scallops are cooked?

Scallops are done when they are opaque and firm to the touch, with a golden-brown crust. Avoid overcooking, as they can become rubbery.