See Us Eat: Dinner at Home

Wednesday, March 28, 2007

Dinner at Home

Seared Scallops and Asparagus in a Lemon-Caper Butter Sauce
Delicious and quick cooking. Perfect for weeknights.

-1 lb asparagus, trimmed and cut in thirds
-8 large scallops
-2 tb capers, drained
-juice of 1/2 lemon
-3 tb butter

Sautee the asparagus in a bit of olive oil until tender. Set aside. Sear the scallops for 2 minutes on each side. Remove from pan and add too the asparagus. In the same pan add the butter, capers and lemon juice. Whisk for about 30 seconds and pour over the scallops and asparagus. I like to use a cast iron pan for this dish, as it leaves a great sear on the scallops.