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Scallops
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| 1 pound | wild caught sea scallops, (or other raw seafood of your choice) |
| 1 bunch | asparagus, diced |
| 1/2 purple onion, thinly sliced | |
| 3 | garlic cloves, minced |
| 3 tablespoons | flat leaf parsley, finely diced |
| Juice from ½ a lemon | |
| 1/2 cup | chicken broth |
| ½ teaspoon | dried thyme |
| Sea salt | |
| black pepper to taste | |
| Butter | |
Saute the onions in butter for 4 minutes. Add the garlic and asparagus and saute for another 2 minutes. Add the parsley, lemon juice, thyme, sea salt and pepper to taste and cook for another minute. Remove the veggie mixture from the pan and set aside. Add butter to the skillet and heat over medium high heat. Make sure your scallops are entirely defrosted and patted dry with paper towels. Sprinkle the scallops with a bit of sea salt and pepper and sear the scallops for 1 minute on each side (they should be nice and brown). Add the veggie mixture on top of the scallops, pour over the chicken broth and gently stir. Bring to a boil and simmer for another minute or two. The scallops should be tender and cooked all the way through, do not overcook scallops or what is typically delicious and buttery will turn rubbery!!
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