Seared Scallops and Asparagus




Prep time: 5 minutes

Cook time: 16 minutes

Ingredients:

12 asparagus spears

12 Toppits Scallops 40-60 scallops per lb

1 cube Toppits Pop Herbs Parsley

Olive oil

Salt and pepper

Optional: Squeeze lemon juice on top or add cheese such as Parmesan.

Instructions:

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.

Serve immediately.