I love Sunday dinners. It’s a great time to gather yourself before the week ahead and end the weekend on a high note. This weekend was particularly fabulous, for multiple reasons, so I wanted to prepare a dinner that reflected that. Additionally, after a big meal out last night I wanted to lighten things up a little bit to balance my gluttony.
I love scallops as much as I love Sunday dinners. When cooked properly they are absolutely delicious, and can be combined with a lot of different flavors. I found this recipe in Fitness Magazine’s March 2013 issue (can’t find it online), and thought it looked A) really healthy B) quick to make and C) scrumptious. So we’ve got a trifecta going on here. Made it tonight and it did not disappoint on any of these fronts!
I opted to make it with brown rice to give it a bit more substance. The original recipe also called for thyme, which I omitted because I’m just not a huge fan. Up to you. Enjoy!
Scallop-and-Asparagus Sauté with Lemon
- 2 tablespoons olive oil
- ½ cup diced shallots
- 2 teaspoons of grated lemon zest
- 1 tablespoon of fresh chopped thyme leaves
- 1 bunch of asparagus (trimmed and cut into 1-inch pieces on the diagonal)
- 1 ¼ pounds of bay scallops, rinsed and patted dry
- 2 tablespoons of freshly squeezed lemon juice
- Salt and pepper
- 2 cups of cooked brown rice
- Heat oil in a large skillet over medium-high heat. Add shallots and cook until softened, about 2 minutes.
- Add thyme, lemon zest and asparagus and cook, stirring, until asparagus softens slightly, about 1 minute.
- Stir in scallops, cover, reduce heat to medium to cook, stirring here and there, until scallops are opaque and asparagus is crisp-tender (about 4-5 minutes).
- Drizzle with lemon juice, season with salt and pepper and serve.
Makes 4 servings.