Tarragon Scallops with Asparagus
- 1¼ pounds fresh or frozen sea scallops
- 1 cup water
- 1 pound asparagus spears, trimmed
- 2 medium lemons
- ½ teaspoon ground pepper
- ¼ teaspoon salt
- 1 tablespoon extra virgin olive oil
- 3 tablespoons vegetable oil spread
- 1 tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon
- Thaw scallops, if frozen; set aside. Bring water to boil in a large nonstick skillet over medium-high heat, add the asparagus, return to a boil, reduce heat, cover and simmer 3 to 5 minutes or until tender-crisp. Drain well, place on a serving platter, cover lightly to keep warm.
- Cut one of the lemons in wedges. Finely shred 1 teaspoon peel from the remaining lemon. Squeeze 2 tablespoons juice from the lemon.
- Pat scallops dry with paper towels. Sprinkle scallops with pepper and salt.
- Wipe the skillet dry. Heat oil over medium heat. Working in two batches, cook the scallops 3 minutes, turn and cook 2 minutes more or until golden brown and just opaque in center. Place the cooked scallops atop the asparagus and keep warm.
- Add the vegetable oil spread, lemon peel, 1 tablespoon of the lemon juice, and the tarragon to the skillet. Cook 1 minute to thicken slightly. Add remaining lemon juice, if desired. Drizzle over scallops. Serve with lemon wedges.