Ingredients
- 12 ounces fresh or frozen sea scallops
- 1 lemon
- 1 pound asparagus spears, cut into 2-inch pieces
- 1 medium red onion, cut into wedges
- 3 Tbsp. olive oil
- Salt
- Pepper
- 2 to 3 fresh basil sprigs
- 2 Tbsp. fresh basil leaves, cut into strips (optional)
- Lemon wedges (optional)
Preparation
Step 1
Thaw scallops, if frozen. Rinse scallops; pat dry. Set scallops aside.
Score lemon into 4 lengthwise sections with a sharp knife; remove peel from lemon. Scrape off white portion from peel; discard. Cut peel into very thin strips; set aside. Squeeze 2 Tbsp. juice from lemon; set juice aside.
In a large skillet cook asparagus and onion in 1 Tbsp. of the hot oil for 2 to 3 minutes or until crisp tender. Season to taste with salt and pepper. Transfer asparagus mixture to a serving platter; keep warm.
In the same skillet combine the reserved lemon peel, the remaining olive oil, and basil sprigs. Cook for 30 seconds to 1 minute or until heated through. Remove lemon peel and basil sprigs with slotted spoon, reserving oil in skillet. Discard lemon peel and basil sprigs.
Cook scallops in the hot flavored oil for 3 to 5 minutes or until scallops turn opaque, turning once. Stir in the reserved lemon juice. Season to taste with salt and pepper.
Arrange scallops over asparagus mixture. If desired, garnish with strips of fresh basil and squeeze lemon juice over scallops.