Pan Seared Scallops With Lemon Vinaigrette
|Sea scallops||12 Ounce (Fresh Or Frozen)|
|Asparagus||1 Pound, trimmed and cut into 2-inch pieces|
|Red onion||1 Medium, cut into wedges|
|Olive oil||3 Tablespoon|
|Black pepper||1⁄8 Teaspoon|
|Basil sprigs||3 (Fresh)|
Using a sharp knife, score lemon into 4 lengthwise sections; remove peel from lemon.
Scrape white portion from peel; discard.
Cut peel into very thin strips; set aside.
Squeeze enough juice from lemon to measure 2 tablespoons; set aside.
In a large skillet cook asparagus and onion in 1 tablespoon of the hot oil over medium-high heat for 2 to 3 minutes or until crisp-tender, stirring frequently.
Sprinkle with salt and pepper.
Transfer asparagus mixture to a serving platter.
Cover and keep warm.
In the same skillet combine the reserved lemon peel strips, the remaining 2 tablespoons oil, and the basil sprigs.
Cook for 30 to 60 seconds or until heated through.
Using a slotted spoon, remove lemon peel and basil sprigs, reserving oil in skillet.
Discard lemon peel and basil sprigs.
Cook scallops in the reserved oil for 2 to minutes or until scallops are opaque, stirring occasionally.
Stir in the reserved lemon juice.
Season to taste with salt and pepper.
Arrange the scallop mixture on top of asparagus mixture.
If desired, garnish with fresh basil; serve with lemon wedges.