Categories: not tried
Ingredients
- 12 ounces sea scallops, thawed if frozen
- 2 lemons
- 3 tablespoons olive oil
- 1 pound asparagus spears, trimmed and cut into 2-inch pieces
- 1 medium red onion, cut into wedges
- Salt, to taste
- Black pepper, to taste
- 2 to 3 fresh basil sprigs, including stems
- 2 tablespoons fresh basil leaves, cut into strips (optional)
Directions
-
Rinse the scallops and pat dry. Set aside.
-
With a sharp knife, score one lemon lengthwise in four sections and remove the peel from each section. Scrape the white portion from the peel; discard. Cut the peel into very thin strips and set aside. Squeeze 2 tablespoons of juice from the lemon; reserve.
-
Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the asparagus and onion and cook for 2 to 3 minutes; season to taste with the salt and black pepper. Transfer to a serving platter and keep warm.
-
Combine the lemon peel, basil sprigs, and remaining 2 tablespoons of olive oil in the skillet. Cook for 1 minute or until heated through. Remove the lemon peel and basil sprigs with a slotted spoon, leaving the oil in the skillet; discard.
-
Cook the scallops in the hot oil for 3 to 5 minutes or until opaque, turning once. Stir in the reserved lemon juice. Season to taste with salt and black pepper.
-
Place the scallops over the asparagus mixture. Cut the remaining lemon into wedges. Garnish the scallops with the wedges and, if desired, the fresh basil.