Servings: 4 servings
- 560 g scallops, defrosted if frozen
- 1 cup water
- 450 g fresh green asparagus, trimmed
- 2 medium lemons
- ½ teaspoon ground pepper
- ¼ teaspoon salt
- ¾ tablespoon extra virgin olive oil
- 2¼ tablespoons canola oil spread
- ¾ tablespoon chopped fresh tarragon, or 1 teaspoon dried tarragon
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