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Scallop & Asparagus sauté
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| 2 T | olive oil |
| 1/4 c | diced shallots |
| 1 T | chopped fresh thyme leaves |
| 2 tsp | finely grated lemon zest |
| About a pound | asparagus cut on the bias into 1 inch pieces |
| 1 1/4 lb | bay scallops rinsed and patted dry |
| 2 T | freshly squeezed lemon juice |
| 1/4 tsp | salt |
| 1/4 tsp | black pepper |
| 2 cups | cooked brown rice |
Heat oil in skillet on med high heat. Add shallots, cook for about 10 mins then add the thyme, lemon zest, and asparagus. Cook stirring occasionally until asparagus slightly softens. Stir in scallops, cover, reduce heat to med and cook stirring occasionally until scallops are opaque and asparagus crisp- tender. Drizzle with lemon juice, season with s and p and serve with accumulated juices over brown rice.
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