Pan Seared Scallops with Citrus Vinaigrette
I’m not really a big believer in diets. I am however a big believer in making healthier life decisions on a regular basis.
Taking the stairs instead of the elevator.
Picking the fruit instead of the fries.
Water instead of soda.
But even I get the diet and healthy living bug at the start of the new year.
I don’t know you, but I feel like I’m in a never ending search for easy, healthy and delicious week night meals.
Well, I am about to make at least one night of your next week a little easier.
I even made mine a little easier since I plan on making this over and over.
You will need…
12 ounces seas scallops, thawed if frozen (Trader Joe’s has some great frozen ones)
3 tablespoons olive oil
1 pound asparagus spears, trimmed and cut into 2-inch pieces
1 medium red onion, chopped
3 fresh basil sprigs plus 2 tablespoons chopped fresh basil leaves
Salt and pepper to taste
Start by rinsing the scallops and patting them dry.
Season them will with salt and pepper and set them aside.
With a peeler, peel the outer layer of one of the lemons off.
In a medium skillet, heat 1 tablespoon of the olive oil over medium heat.
When the oil is hot, add the asparagus and onion and cook them for 5 to 6 minutes. Season them with salt and pepper while they are cooking.
Transfer them after they are slightly cooked to a serving platter and keep them warm.
Add the remaining olive oil to the pan and add the lemon peel and basil sprigs.
Cook for about 2 minutes so that the oil can absorb the flavors.
Add the scallops to the pan and cook for 3 to 5 minutes or until they are opaque. Flip them only once.
Stir in the juice from both lemons while they are cooking.
Place the cooked scallops over the asparagus mixture. Pour the juice from the pan over the mixture and garnish with the chopped basil.
Beware the asparagus pee.
Love and Beer Floats