Prep time: 5 minutes
Cook time: 16 minutes
12 asparagus spears
1 cube Toppits Pop Herbs Parsley
Salt and pepper
Optional: Squeeze lemon juice on top or add cheese such as Parmesan.
Cut off the ends of each asparagus where it is tough, about an inch from the bottom. Cook the asparagus in a large sauce-pan of boiling salted water until tender or about 7 minutes. Using tongs, remove the asparagus and drain the water.
Prepare the scallops per the thawing and preparation instructions.
In a skillet, heat on medium-high, add olive oil and scallops. Season with salt, pepper and parsley. Cook the scallops until browned on each side or about 3 minutes each side. Transfer the asparagus to the skillet to warm up.