Pan-Seared Scallops with Lemon Butter and Asparagus

Instructions

1. 1

   Cook the rice. Roast or sauté the trimmed asparagus in 1 tbsp oil with salt until tender-crisp, about 6 minutes.

2. 2

   Pat the scallops very dry with paper towels and season with salt and pepper.

3. 3

   Heat the remaining oil in a large skillet over high heat until shimmering. Sear the scallops without moving them, 2 minutes per side, until deeply golden. Move to a plate.

4. 4

   Lower the heat, add butter and minced garlic for 30 seconds, then add lemon juice and parsley.

5. 5

   Spoon the lemon butter over the scallops and serve with the asparagus and rice.