Seared sea scallops with zesty sauteed asparagus

Preparation

Baking Directions:

To make the scallops:Wash scallops in cold water and pat dry.

Set large pan on med-high heat with tablespoon of sunflower oil.

Dust scallops lightly with salt and place in the pan without overcrowding-two pans may be needed.

Cook for approximately 3 -4 minutes on one side and turn over.

Let scallops cook until opaque half way up the meat then turn themDrop in 4 tablespoons of butter into the pan.

Lower the heat a little so as not to burn the butter.

As butter melts, spoon the butter and scallop juice over the scallops as they caramelize (tilting pan if needed), approximately 3 minutes more.

Place the seared scallops (3 to a plate).

Add black pepper.

To make the asparagus:Wash asparagus and pat dry with paper or kitchen towel.

Cut the tough bottoms of the stalk and using a vegetable peeler, peel the lower 1/3 of the asparagus.

In a large sauté pan (or wide frying pan) add olive oil and heat over medium-high heat.

Add the red pepper flakes (if using) and swirl the pan to release heat into the olive oilAdd asparagus and sauté, using tongs to move the asparagus around the pan for 2 to 3 minutes or to desired tenderness.

At the last two minutes, squeeze a wedge of lemon juice into the pan (avoiding any seeds dropping into the pan).

Sautee for 30 seconds more letting juice reduce.

Season with salt and pepper to taste.

Place asparagus alongside the scallops.

Drizzle some extra olive oil on top.

Add a thin lemon slice on top for garnish (optional).