Asparagus And Scallop Saute
|Asparagus||1 1⁄4 Pound, trimmed and cut into 1 -inch pieces|
|Dijon mustard||1 1⁄2 Tablespoon|
|Minced fresh basil/1/4 teaspoon dried basil, crumbled||1 Teaspoon|
|Unsalted butter||1 Teaspoon|
|Sea scallops||1 1⁄4 Pound|
1 ln a 12-inch nonstick skillet, bring 1 inch of water to a boil. Add the asparagus and simmer for 4 to 6 minutes or until crisp-tender; drain in a colander; rinse under cold running water, then drain again. In a small bowl, stir together the mustard, honey, and basil.
2 Melt the butter in the skillet over moderate heat. Add the scallops and saute for 6 minutes, turning them after 3 minutes. Add the asparagus and the mustard mixture and cook and stir for 2 to 3 minutes or until the scallops are firm and opaque but still spring back when touched.