Low-carb · 35 min
Seared Scallops with Carrot-Parsnip Mash & Arugula Asparagus Salad
- 35 min
- 2–6 servings
- 597 kcal / serving
Satisfying and balanced, this plate pairs a creamy carrot-parsnip mash with a crisp-seared scallop and a peppery arugula-asparagus salad, making it a practical weeknight option with distinct textures and flavors.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ⅛ cupalmonds, sliced
- 1 small bunchasparagus
- ½ (5 oz) pkgbaby arugula
- 2 mediumcarrots
- 4 fl ozheavy whipping cream
- 2 mediumparsnips
- ¾ lbsea scallops
From the pantry: apple cider vinegar, black pepper, Dijon mustard, extra virgin olive oil, honey, salt
Cookware
aluminum foil · chef's knife · colander · cutting board · measuring cups · measuring spoons · medium saucepan · mixing bowls · nonstick skillet · potato masher · tongs · vegetable peeler · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 1 small bunchasparagus
- ½ (5 oz) pkgbaby arugula
- 2 mediumcarrots
- 2 mediumparsnips
Meat & seafood
- ¾ lbsea scallops
Dairy, eggs & chilled
- 4 fl ozheavy whipping cream
Pantry & dry goods
- ⅛ cupalmonds, sliced
4 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| almonds, sliced | ⅛ cup | ¼ cup | ⅓ cup |
| asparagus | 1 small bunch | 2 small bunches | 3 small bunches |
| baby arugula | ½ (5 oz) pkg | 1 (5 oz) pkg | 1 ½ (5 oz) pkgs |
| carrots | 2 medium | 4 medium | 6 medium |
| heavy whipping cream | 4 fl oz | 8 fl oz | 12 fl oz |
| parsnips | 2 medium | 4 medium | 6 medium |
| sea scallops | ¾ lb | 1 ½ lb | 2 ¼ lb |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Prepare the vegetables and greens: wash all produce, trim the asparagus, and rinse the arugula if not pre-washed.
- Dice the parsnips and carrots, then place them in a pot and cover with fresh hot water; bring to a boil, then simmer until tender, about 10–12 minutes.
- Whisk together a dressing from oil, vinegar, Dijon, honey, salt, and pepper in a medium bowl.
- Cut the woody ends off the asparagus and slice the spears into quarters; toss them with the dressing and set the bowl aside.
- Heat a nonstick skillet over medium-high heat. Pat the scallops dry and season with salt and pepper on both sides.
- When the skillet is hot, add a thin layer of oil and lay in the scallops in a single layer; cook until a golden crust forms and they are opaque through the center, about 1½–2 minutes per side.
- Drain the vegetables, return them to the pot, add cream, and mash until semi-smooth; season with salt and pepper.
- Toss arugula and almonds into the asparagus bowl with the dressing to make the salad, then plate portions of mash, scallops, and salad for serving.
Two tips
- Prep ahead: whisk the dressing and chop vegetables earlier in the day to speed up dinner time.
- Serving idea: swap almonds for chopped walnuts or add a squeeze of lemon to the dressing for brightness.
Nutrition per serving
- Calories
- 597 kcal
- Protein
- 28 g
- Carbs
- 39 g
- Fat
- 38 g
- Fiber
- 10 g
- Sodium
- 754 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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One of 1,676 recipes in MealPot.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.