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Scallop-and-Asparagus Saute with Lemon and Thyme

Scallop-and-Asparagus Saute with Lemon and Thyme

Nutrition Facts
Scallop-and-Asparagus Saute with Lemon and Thyme
  • Makes: 4 servings

Ingredients

  • 2 tablespoons olive oil
  • 1/4 cup diced shallots
  • 1 tablespoon chopped fresh thyme leaves
  • 2 teaspoons finely grated lemon zest
  • 1 bunch asparagus (about 1 pound), trimmed and cut on the bias into 1-inch pieces
  • 1 1/4 pounds bay scallops, rinsed and patted dry
  • 2 tablespoons freshly squeezed lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups cooked brown rice (optional)

Directions

  1. Heat oil in a large skillet over medium-high heat. Add shallots and cook until softened, about 2 minutes. Add thyme, lemon zest and asparagus and cook, stirring, until asparagus softens slightly, about 1 minute.
  2. Stir in scallops, cover, reduce heat to medium and cook, stirring occasionally, until scallops are opaque and asparagus is crisp-tender, 4 to 5 minutes. Drizzle with lemon juice, season with salt and pepper, and serve with accumulated juices over brown rice if desired.