Scallop & Asparagus Sauté
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MAKES: serving
Ingredients
1 Tbsp butter
1-1/2 lbs dry scallops* or shrimp
2 Tbsp olive oil
1/2 cup onions, diced
2-1/2 cups mushrooms, quartered
1 Tbsp thyme leaves, chopped
2 tsp lemon zest, finely grated
5 cups asparagus, cut into 2-inch pieces
1 lemon, quartered
Sea salt & pepper, to taste
2 cups cooked brown rice
Directions
Heat butter in a large skillet over medium-high heat.
When butter has melted and started to foam, place scallops in a single layer and season with a pinch of sea salt.
Cook scallops without moving until the bottoms are golden, approximately 2-3 minutes. Gently turn them over and cook another 1-2 minutes.
Remove scallops from pan and set aside. Reduce heat to medium.
Add olive oil to pan. Then add onions and mushrooms. Cook until onions are softened and translucent, stirring often.
Add thyme, lemon zest and asparagus. Cook, stirring occasionally, until asparagus is cooked through.
Season with salt and pepper Remove from heat.
Separate both vegetables and scallops into 4 equal servings. Serve each portion with 1/2 cup brown rice and 1 quarter lemon.