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To freshen up this pan-seared scallops recipe, top each serving with lemon juice and fresh basil.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Thaw scallops, if frozen. Rinse scallops; pat dry with paper towels. Set aside.

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  • Using a sharp knife, score lemon into 4 lengthwise sections; remove peel from lemon. Scrape white portion from peel; discard. Cut peel into very thin strips; set aside. Squeeze enough juice from lemon to measure 2 tablespoons; set aside.

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  • In a large skillet cook asparagus and onion in 1 tablespoon of the hot oil over medium-high heat for 2 to 3 minutes or until crisp-tender, stirring frequently. Sprinkle with salt and black pepper. Transfer asparagus mixture to a serving platter. Cover and keep warm.

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  • In the same skillet combine the reserved lemon peel strips, the remaining 2 tablespoons olive oil, and the basil sprigs. Cook for 30 to 60 seconds or until heated through. Using a slotted spoon, remove lemon peel and basil sprigs, reserving oil in skillet. Discard lemon peel and basil sprigs.

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  • Cook scallops in the reserved oil for 2 to 3 minutes or until scallops are opaque, stirring occasionally. Stir in the reserved lemon juice. Season to taste with salt and black pepper.

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  • Arrange the scallop mixture on top of asparagus mixture. If desired, garnish with fresh basil strips and serve with lemon wedges. Makes 4 servings.

Nutrition Facts

189 calories; 11 g total fat; 1 g saturated fat; 1 g polyunsaturated fat; 8 g monounsaturated fat; 28 mg cholesterol; 284 mg sodium. 458 mg potassium; 7 g carbohydrates; 2 g fiber; 2 g sugar; 16 g protein; 0 RE vitamin a; 389 IU vitamin a; 15 mg vitamin c; 40 mg calcium; 1 mg iron;

Reviews

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