Ingredients

12 oz. sea scallops

2 lemons

3 T olive oil

1 lb. asparagus spears, trimmed & cut into 2-inch pieces

1 medium sweet onion

Salt to taste

Black pepper to taste

2-3 fresh basil sprigs, including stems

Preparation

  1. Rinse the scallops & pat dry. Set aside.
  2. With a sharp knie, score one lemon lengthwise in four sections and remoe 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 ablesppons of juice from the lemon; reserve.
  3. Heat 2 T of the olive oil in a large skillet over medium heat. Add the asparagus and onion and cook for 2 -3 minutes; season to taste with salt & pepper. Transfer to a serving platter and keep warm.
  4. Combine the lemon peel, basil sprigs and remaining 2 tablespoons olive oil in skillet. Coof for 1 min or until heated through. Remove the lemon peel and bais sprigs with a slotte spoon leaving the oil in the skillet; discard.
  5. Cook the scallops in the hot oil for 3-5 mins or until opaque, turning once. Stir in hte reserved lemon juice. Season to taste with salt and pepper.
  6. Place the scallops over the asparagus mixture. Cut the reminin lemon into wedges Garnish the scallops with the wedges.