Lemon Garlicky Scallops
Prosciutto-Wrapped Asparagus
Ingredients
- 1½ lb large sea scallops
- ½ tsp salt
- ½ tsp pepper
- ¼ tsp dried basil
- 3 Tbsp coconut oil
- 4½ Tbsp Irish butter (or use regular butter)
- 3 Tbsp fresh lemon juice
- 4 cloves garlic, minced
Instructions
- Pat dry scallops with paper towels; sprinkle with salt, pepper, and basil.
- Cook scallops, in 2 batches, in 1½ Tbsp hot oil per batch in a large skillet over medium-high heat 2 minutes per side or until browned and opaque; remove from skillet.
- Melt butter in same skillet over medium heat. Whisk in lemon juice and garlic; cook 1 minute or until garlic is fragrant.
- Divide scallops among 6 plates; drizzle with butter sauce.
Side Dish Ingredients
- 2 (6-oz) pkg sliced prosciutto
- 1 lb asparagus, trimmed
- ½ tsp garlic powder
- 1 Tbsp lemon juice
- 1½ Tbsp grated Parmesan cheese
Side Dish Instructions
- Preheat oven to 425°F. Cut each prosciutto slice in half crosswise. Wrap asparagus with prosciutto, evenly covering each stalk.
- Place asparagus on a foil-lined large rimmed baking sheet. Sprinkle with garlic powder.
- Bake 8 to 10 minutes or until prosciutto is crisp; drizzle lemon juice over asparagus; sprinkle with cheese.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
219
|
142
|
361
|
| Fat (g) | 16 | 6 | 22 |
| Sat. Fat (g) | 11 | 2 | 13 |
| Protein (g) | 14 | 18 | 32 |
| Carb (g) | 5 | 3 | 8 |
| Fiber (g) | 0 | 2 | 2 |
| Sodium (mg) | 714 | 944 | 1658 |
| T. Sugs (g) | 0 | 0 | 0 |
| A. Sugs (g) | 0 | 0 | 0 |
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