lemon scallops with asparagus

Raise your hand if you are trying to eat healthier! 

Anyone? Bueller?

Well, although I can't cut too many calories due to breastfeeding, I can still slip in a very healthy, low cal, low carb supper in here and there!

{Disclaimer: One serving of this is only about 200 calories.  My hubby ate a full plate and immediately asked what else he could eat.  Might want to serve with a side of rice or warm bread if you aren't trying to get rid of post-preggo belly slim down.}

You will need:
1 lb of sea scallops
2 lemons - plus extra lemon juice if you want it really lemony...like me
olive oil
1 lb asparagus 
1 md red onion
salt and pepper
basil {fresh is best...but if you're cheap like me and not serving to guests then dry is fine}
***Recipe originally found on fitnessmagazine.com - many other delish, low-cal recipes there!***

1. Take one lemon and cut length-wise into four sections.  

2. Remove the peel with a sharp knife from the lemons and cut the peel into thin strips.  Set aside. Squeeze the juice from the lemon and reserve for later.  Make sure to remove the seeds.

3. Rinse and trim the ends off your asparagus.

4. Cut the asparagus stalks into thirds with your kitchen scissors.

5. Cut your red onion into wedges.  Aren't red onions beautiful???

6. Heat 2 tablespoons of olive oil in a deep saucepan over medium heat, then add the asparagus and onion.  Season with salt and pepper to taste.

 7. Sautee until you get a nice hint of brown on the onion and asparagus, stirring frequently, about 4 minutes.  

I'm not left-handed...but like how I tried to get an action shot in there for you?  :o)

8. Set the veggies on a serving plate and cover to keep warm.

9. After rinsing and pat-drying your sea scallops, throw them in the pan over medium heat with another tablespoon of olive oil, 3 or 4 fresh sprigs of basil {or a small palmful of dry,} and the lemon peel.  Add the lemon juice you reserved and douse it all in even more lemon juice if you're really sassy.

 As you can tell, I was!

 10. Cook the scallops in the hot oil mixture until opaque.  Make sure to turn them once.  Season with salt and pepper.

 11. Remove pan from heat.  Using a slotted spoon remove the scallops from the lemon mixture and serve on top of the asparagus and onions.  Garnish with lemon wedges {remember that 2nd lemon?} and fresh basil leaves, torn and sprinkled over top. 

 I wish I had done that.  Just use your imagination. 

PS: Make sure you have mints or gum handy after eating this.

  The onions are divine...but not if you plan on kissing anyone.  Sorry Hubby!  ;)

L * O * V * E

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