Seared Scallops With Asparagus
3 T Vegetable oil
1 Asparagus bunch, cut in half with ends trimmed
1 Lemon, cut into wedges
1 T Parsley, chopped
1 T Butter
1 T Capers
1 Bag of Wixter American Scallops
Salt and pepper to taste
STEP 1: Heat a cast-iron skillet to medium-high and add vegetable oil.
STEP 2: Add the asparagus to the hot pan, using tongs to spread out the pieces. Season with salt and pepper.
STEP 3: Cook until the asparagus halves are bright green, add the parsley, and then cook for another minute.
STEP 4: Remove and plate asparagus.
STEP5: Pat the scallops dry and season them with salt and pepper.
STEP 6: Add the butter to the pan. Add the scallops, making sure they aren’t touching. Cook for 1½ minutes on each side, so that the scallops develop a nice golden crust but are still translucent in the middle.
STEP 7: Remove and plate the scallops with the asparagus.
STEP 8: Add the capers to the pan, swish them around in the butter and pan juices, then drizzle the sauce over the asparagus and scallops.
STEP 9: Garnish with lemon wedges and enjoy!