SEARED SCALLOPS IN LEMON-BUTTER SAUCE WITH ASPARAGUS

SEARED SCALLOPS IN LEMON-BUTTER SAUCE WITH ASPARAGUS image

Yield 4 MINUTES

Number Of Ingredients 8

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1 BUNCH ASPARAGUS, CLEANED, STEM ENDS TRIMMED
2 TSP OLIVE OIL
1 POUND SEA SCALLOPS
1/2 TSP SALT (OPTIONAL)
1/4 TSP GROUND BLACK OR RED PEPPER
1 TBSP CHOPPED SHALLOT (AVAILABLE FREEZE-DRIED IN SPICE SECTION)
2 TBSP BUTTER
2 TBSP LEMON JUICE (JUICE OF ONE LEMON)

Steps:

IN MEDIUM-SIZE SKILLET, BRIN 1 CUP SALTED WATER TO BOIL. ADD ASPARAGUS, LAYING FLAT, COOK UNTIL CRISP-TENDER, ABOUT 6 MINUTES FOR MEDIUM SIZE SPEARS. MEANWHILE, HEAT OLIVE OIL IN LARGE NONSTICK SKILLET. PAT SCALLOPS DRY,. SEASON WITH SALT AND PEPPR. COOK 3 MINUTES PER SIDE OVER MEDUIM-HIGH HEAT; REMOVE AND KEEP WARM. ADD SHALLOT TO SKILLET; COOK 30 SECONDS. STIR IN BUTTER; COOK UNTIL LIGHTLY BROWNED, ABOUT 2 MINUTES. TURN OFF HEAT; ADD LEMON JUICE, TAKING CARE TO AVOID SPLATTERING. DRAIN ASPARAGUS WELL; ARRANGE ON PLATES. LACE SCALLOPS ON TOP OF ASPARAGUS. DRIZZLE WITH BUTTER SAUCE. FOR OPTIONAL GARNISH, SPRINKLE WITH LEMON ZEST (SHREDDED PEEL). PER SERVING: 184 CALORIES, 9 GRAMS FAT, 52 MILLIGRAMS CHOLESTEROL, 190 MILLIGRAMS SODIUM, 6 GRAMS CARBOHYDRATES, 20 GRAMS PROTEIN.