Scallop and Asparagus Sauté with Lemon and Thyme

Makes 4 Servings

Nutrition Per Serving: 220 calories; 27 g protein; 10 g carbohydrates; 8 g fat

What You Need:

2 Tbls EVOO

¼ cup shallots

1Tbls chopped fresh thyme leaves

2 tsp grated lemon zest
1 bunch asparagus (~1lb.) (trimmed and cut on the bias into 1” pieces)
1 ¼ lb. scallops (rinsed and patted dry)
2 Tbls fresh lemon juice
¼ tsp salt
1/ tsp pepper

What You Need to Do:

1.       Heat oil in large skillet (medium/high heat). Add shallot, cook 2 min. Add thyme, lemon zest and asparagus. Cook (stir frequently) for 1 min.

2.       Add scallops, cover. Reduce heat to medium. Cook, stir occasionally until scallops are opaque and asparagus is crisp (4-5 min)

3.       Drizzle with lemon juice, season with salt and pepper. Serve over brown rice if desired