Tarragon Scallops on Asparagus Spears
Date: May. 2nd, 2019 - 1:00 PM
Ingredients
1¼ pounds fresh or frozen sea scallops
1 cup water
1 pound asparagus spears, trimmed
2 medium lemons
½ teaspoon ground pepper
¼ teaspoon salt
1 tablespoon extra virgin olive oil
3 tablespoons vegetable oil spread
1 tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon
Preparation
- Thaw scallops, if frozen; set aside. Bring water to boil in a large nonstick skillet over medium-high heat, add the asparagus, return to a boil, reduce heat, cover and simmer 3 to 5 minutes or until tender-crisp. Drain well, place on a serving platter, cover lightly to keep warm.
- Cut one of the lemons in wedges. Finely shred 1 teaspoon peel from the remaining lemon. Squeeze 2 tablespoons juice from the lemon.
- Pat scallops dry with paper towels. Sprinkle scallops with pepper and salt.
- Wipe the skillet dry. Heat oil over medium heat. Working in two batches, cook the scallops 3 minutes, turn and cook 2 minutes more or until golden brown and just opaque in center. Place the cooked scallops atop the asparagus and keep warm.
- Add the vegetable oil spread, lemon peel, 1 tablespoon of the lemon juice and the tarragon to the skillet. Cook 1 minute to thicken slightly. Add remaining lemon juice, if desired. Drizzle over scallops. Serve with lemon wedges.
