Prep time: 5 minutes
Cook time: 16 minutes
Ingredients:
12 asparagus spears
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.