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Scallops and Asparagus Saute with Lemon and Thyme: Submitted by: Amanda Brewer | Date Added: 26 Jan 2011
Listed in: Main Courses

1 ¼ lbs bay scallops
1 bunch of asparagus (about 1 pound)
¼ cup diced shallot
2 tbsp olive oil
1 fresh chopped thyme leaves
2 tsp finely grated lemon zest
½ tsp salt
¼ tsp freshly ground black pepper
2 fresh lemon juice

Cooking Instructions

Rinse the scallops and pat dry with paper towel. Trim the asparagus and cut on the bias into 1 inch pieces.

Place the shallots into the ActiFry pan, drizzle with ½ spoonful of oil and cook for 3 minutes. Add the thyme, lemon zest, asparagus, scallops salt and pepper.

Drizzle with the remaining oil and cook for 9 minutes, until the scallops are opaque and the asparagus is crisp-tender. Drizzle with the lemon juice.

Serve with the accumulated juices, over rice.

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