P2 hCG Recipes | Sautéed Scallops and Zesty Asparagus | AP
P2 hCG Recipes | Sautéed Scallops and Zesty Asparagus | AP
  • 7oz scallopsapprox 3 medium scallops per serving
  • 2tbsp sliced garlic
  • 1/2tsp rosemary
  • 2tsp lemon juice
  • 1/4cup vegetable broth
  • 24oz thin asparagus spearstrimmed (4.3per serving, weighed raw)
  • 1/2cup Simple Girl Balsamic Vinaigrette
  • 1/4tsp lemon zest
  • 1/4cup fresh chopped parsley
  • 1tsp salt
  • 1/4tsp red pepper flakes
  1. Place the trimmed asparagus on a foil lined sheet tray with edges.
  2. Pour dressing over asparagus along and sprinkle with lemon zest, salt and pepper. Toss to cover asparagus in the mix.
  3. Bake asparagus in a 350 degree F oven for 20 minutes. Cook the scallops while the asparagus is in the oven.
  4. In a large sauté pan, heat vegetable broth and garlic. Cook until the garlic is soft, about 4 minutes.
  5. Add the scallops and rosemary. Cook scallops for 2 minutes on each side or until no longer translucent. Add lemon juice.
  6. Serve scallops alongside cooked asparagus and garnish asparagus with chopped parsley. Serve hot.