Scallops and Roasted Asparagus

By rossboys

Ingredients

• 6 large sea scallops (about 2 oz each)
• Sea salt or kosher salt and fresh ground black pepper to taste
• Lemon pepper seasoning to taste or Mrs Dash
• 1 tsp crushed dried tarragon or basil
• 10 asparagus spears, rinsed well, ends trimmed
• 2 Tbsp olive oil, divided
• 1/3 cup white wine or chicken broth
• 1/4 cup balsamic vinegar

Details

Servings 2

Preparation

Step 1

Preheat oven to 400 deg.

Rinse and dry the scallops. Sprinkle them on both sides with salt, lemon pepper or seasoning blend and tarragon with basil. Set aside.

On a sided baking sheet, place the asparagus. Drizzle with 1 Tbsp of the olive oil and sprinkle with salt, ground black pepper and seasoning blend. Toss to coat all the spears.

Place in the oven and roast for 8 to 10 minutes.

Meanwhile, warm the remaining 1 Tbsp of olive oil in a large skillet over medium-high heat. Add the scallops and sear until browned on one side, about 3 minutes. Turn over and brown on the other side, about 3 minutes more. Remove the scallops from the skillet. Deglaze the pan with the white wine, heating until it bubbles. Add the balsamic vinegar and cook about 2 minutes. Return the scallops to the skillet and heat through.

Remove the asparagus from the oven and serve alongside the scallops with a bit of the balsamic pan sauce.