Scallops With Asparagus For 1 Or 2

• 12 ounces asparagus
• 6 large sea scallops
• salt & pepper
• 2 tbls butter, in all
• 1 fat scallion, white part with a little green, finely chopped
• 1 tbl chopped parsley or chervil
• grated zest of 1 (Meyer) lemon, plus juice
• splash of white wine

1. 1. If asparagus is thick, peel stalks don't if thin. Slice diagonally up to the tips. (if in advance, put in bowl and cover with damp towel & refrigerate)
2. 2. Peel off the opaque muscle of the scallops and discard.
3. 3. 8 cups of water on to boil for asparagus. Add salt, then asparagus & boil until tender, about 3 minutes. Drain just before ready as will keep cooking, return to pan and toss with a little butter & season with salt/pepper.
4. 4. Melt tablespoon of butter in a skillet. When foam subsides, add the scallops. Cook over medium-high heat until golden on the bottom, about 2 minutes, then turn and cook the second side. When done, divide the asparagus between 2 plates, then nestle the scallops on top.
5. 4. Add the remaining buter, scallion, herbs and lemon zest to pan, allow the butter to melt and foam then add a splash of wine and squeeze for lemon and let it sputter and boil. After about 30 seconds, turn off the heat, add a little pepper and spoon the sauce over the scallops and asparagus. Serve with crusty bread to capture the juices.

asparagus, scallops, salt, butter, scallion, parsley, lemon, white wine

Taken from www.epicurious.com/recipes/member/views/scallops-with-asparagus-for-1-or-2-50053680 (may not work)