Seared Scallop Bowls with Asparagus & Creamy Sauce

Ingredients:

For the Scallops:

1 lb sea scallops
1 tablespoon olive oil
1 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional)
For the Asparagus:

1 pound asparagus, trimmed
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
For the Creamy Sauce:

1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon chopped dill
1 tablespoon lemon juice
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
For the Bowl:

1 cup cooked rice

Instructions:

Prep the Scallops: In a bowl, combine scallops, olive oil, paprika, garlic powder, salt, pepper, and cayenne pepper (if using). Toss to coat.
Prep the Asparagus: Toss asparagus with olive oil, salt, and pepper.
Sear the Scallops: Heat a large skillet over medium-high heat. Add the scallops and sear for 1-2 minutes per side, or until golden brown and cooked through.
Roast the Asparagus: Roast asparagus at 400°F (200°C) for 10-15 minutes, or until tender-crisp.
Make the Creamy Sauce: In a small bowl, whisk together mayonnaise, sour cream, dill, lemon juice, garlic, salt, and pepper.
Assemble the Bowls: Divide cooked rice between bowls. Top with seared scallops, roasted asparagus, and drizzle with Creamy Sauce.
Tips & Tweaks:

Spice it up: Add more cayenne pepper or a pinch of red pepper flakes to the scallop seasoning.
Make it a meal: Serve the bowls with a side salad or quinoa.
Garnish with fresh dill or lemon wedges. Homemade Samoas Girl Scout Cookies