Tuesday, August 6, 2013

Scallops with Lemon Vinaigrette

1 lb./455 g medium sea scallops
1/4 tsp. kosher salt
1/4 tsp. black pepper
1 lb./455 g fresh asparagus
1 lemon, zested and juiced
using Lemon Lime Press
2 tbsp. extra virgin olive oil
2 tsp. fresh dill, chopped
1 tbsp. fresh chives, chopped

Serves 4

Place scallops in the Colander Tray and sprinkle with half the salt and pepper. Place asparagus in the Steamer Base. Fill the Water Tray with 1 3/4 cups/400 mL water. Place Colander Tray on top of Steamer Base, Steamer Base on top of Water Tray and cover. Microwave on high power for 8 minutes. Meanwhile, in a small bowl, whisk the remaining ingredients together. Serve scallops and asparagus drizzled with dressing. Serve with white or brown rice.

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