pan seared scallops with lemon vinaigrette

By AnnieMro

Ingredients

• 12 oz. sea scallops, thawed
• 2 lemons
• 3 tbsp. olive oil
• 1 lb. aspargus, trimmed and cut into 2" pieces
• 1 medium red onion, cut into wedges
• salt and black pepper, to taste
• 2 tbsp. fresh basil, sliced

Preparation

Step 1

Rinse the scallops and pat dry. Set aside.

Zest 1 lemon. Juice lemon.

Heat 1 tbsp. of the oil in a large skillet over medium heat. Add the asparagus and onion and cook for 2-3 mins. Season with salt and pepper. Transfer to a hot plate.

Combine lemon zest, and remaining oil in the skillet. Cook for 1 min.

Cook scallops in the oil for 2-5 or until opaque, turning once. Stir in the lemon juice. Season with salt and pepper.

Place scallops over the asparagus. Cut the remaining lemon into wedges.