Scallops With Asparagus For 1 Or 2

1. 1

   1. If asparagus is thick, peel stalks don't if thin. Slice diagonally up to the tips. (if in advance, put in bowl and cover with damp towel & refrigerate)

2. 2

   2. Peel off the opaque muscle of the scallops and discard.

3. 3

   3. 8 cups of water on to boil for asparagus. Add salt, then asparagus & boil until tender, about 3 minutes. Drain just before ready as will keep cooking, return to pan and toss with a little butter & season with salt/pepper.

4. 4

   4. Melt tablespoon of butter in a skillet. When foam subsides, add the scallops. Cook over medium-high heat until golden on the bottom, about 2 minutes, then turn and cook the second side. When done, divide the asparagus between 2 plates, then nestle the scallops on top.

5. 5

   4. Add the remaining buter, scallion, herbs and lemon zest to pan, allow the butter to melt and foam then add a splash of wine and squeeze for lemon and let it sputter and boil. After about 30 seconds, turn off the heat, add a little pepper and spoon the sauce over the scallops and asparagus. Serve with crusty bread to capture the juices.

* Per serving · 4 servings · Values may vary.

No additional tips available.