SCALLOPS A LA PLANCHA W/ SAUTEED ASPARAGUS & PEPPER

SCALLOPS A LA PLANCHA W/ SAUTEED ASPARAGUS & PEPPER image

Yield 4 Servings

Number Of Ingredients 11

1 lb. wild caught large scallops
Pinch sea salt
Pinch freshley ground black pepper
1 tsp olive oil
1 red pepper, seeded & thinly sliced
1 yellow or orange pepper, seeded & thinly sliced
2 cups baby asparagus, sliced into 3" long pieces to match the length of the sliced peppers
1/4 tsp ground cumin
1/4 tsp paprika
1/4 tsp tumeric
1/4 tsp onion powder

Steps:

1. Make sure scallops are dry, then season w/ pinch of salt & pepper. Add scallops to large dry skillet, over medium heat and cook 2 min. on each side until slightly charred and tender. Remove and set aside. 2. Return skillet to stove and add olive oil. Add peppers, asparagus, cumin, paprika, tumeric, and onion powder. Season w/ pinch of salt and pepper, and saute until tender-crisp, three min. 3. Divide vegetables equally among four plates and top with scallops. Enjoy!