Asparagus And Scallop Saute Recipe
Ingredients
| Asparagus | 1 1/4 Pound | |
| Dijon Mustard | 1 1/2 Tablespoon | |
| Honey | 1 Tablespoon | |
| 1 teaspoon minced fresh basil or 1/4 teaspoon dried basil, crumbled | ||
| Unsalted butter | 1 Teaspoon | |
| Sea scallops | 1 1/4 Pound | |
Directions
1 ln a 12-inch nonstick skillet, bring 1 inch of water to a boil. Add the asparagus and simmer for 4 to 6 minutes or until crisp-tender; drain in a colander; rinse under cold running water, then drain again. In a small bowl, stir together the mustard, honey, and basil.
2 Melt the butter in the skillet over moderate heat. Add the scallops and saute for 6 minutes, turning them after 3 minutes. Add the asparagus and the mustard mixture and cook and stir for 2 to 3 minutes or until the scallops are firm and opaque but still spring back when touched.
2 Melt the butter in the skillet over moderate heat. Add the scallops and saute for 6 minutes, turning them after 3 minutes. Add the asparagus and the mustard mixture and cook and stir for 2 to 3 minutes or until the scallops are firm and opaque but still spring back when touched.
Chef
