Buttery Garlic Tarragon Pan Seares Scallops with Shaved Asparagus Salad

Updated at: Thu, 17 Aug 2023 13:24:53 GMT

Step 1

In a medium bowl, whisk olivemoil, lemon juice, shallot, salt and pepper. Use a vegetable peeler to shave asparagus into long thin strips. Place in dressing, toss to combine.

Step 2

Pat scallops dry with paper towels. Sprinkle with salt and pepper. In a large heavy skillet, heat the oil and 1 tbs of ghee over medium heat. Add the scallops, cook for 3 minutes or until golden brown on the bottom. Turn and cook for 2 or 3 minutes, golden brown on bottom and barely opaque. Transfer to large plate, reduce heat to medium.

Step 3

Add the remaining 2 tbs ghee in the hot skillet. Add the garlic and lemon juice. Cook for 1 to 2 minutes, garlic is fragrant and golden. Stir in tarragon, pour over scallops. Serve with Salad.

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