Servings: 4 servings
- Bring water to boil in a large nonstick skillet over medium-high heat and add the asparagus. Return to a boil, reduce heat, cover and simmer 3 - 5 minutes or until tender-crisp. Drain well and place on a serving platter, covering lightly to keep warm.
- Cut one of the lemons in wedges. From the remaining lemon, finely shred 1 teaspoon peel and then squeeze 1½ tablespoons juice from the lemon.
- Pat scallops dry with paper towels and sprinkle with salt and pepper. Wipe the skillet dry. Heat oil over medium heat. Working in two batches, cook the scallops 3 minutes, turn and cook 2 minutes more or until golden brown and just opaque in centre. Place the cooked scallops on top of the asparagus and keep warm.
- Add the vegetable oil spread, lemon peel, ¾ tablespoon of the lemon juice, and the tarragon to the skillet. Cook 1 minute to thicken slightly. Add remaining lemon juice, if desired. Drizzle over scallops.
- Serve with lemon wedges.
Serving: 1serving (about 5 scallops and 7 asparagus spears) | Calories: 219kcal | Carbohydrates: 14g | Protein: 25g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 33mg | Sodium: 750mg | Potassium: 628mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1400IU | Vitamin C: 50.3mg | Calcium: 64mg | Iron: 3.7mg
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