|
|
Instructions |
|
|
|
Rinse scallops. Dry thoroughly. Cut lemon into 4-8 slices. Peel lemon and cut peel into thin slices. Squeeze 2 tblsp of lemon juice.
|
|
|
|
Heat 1 tblsp olive oil in skillet. Add asparagus and onion. Cook for 23 min. Add salt and pepper. Remove from heat
|
|
|
|
Combine lemon peel, basil sprigs, and olive oil in skillet and cook for 1 min. Remove skin and sprigs
|
|
|
|
Cook scallops in oil for 3-5 min. Stir in lemon juice. Add salt and pepper if needed.
|
|
|
|
Originally Submitted
2/18/2013
|
