Sautéed Scallops with Lemon Capers and Asparagus

Ingredients

• 7 oz large scallops, patted dry
• 1 bunch asparagus, trimmed
• 3 tbsp butter
• 2 tbsp capers in brine
• 1 clove garlic, minced
• juice of half a lemon
• 2 tbsp olive oil
• salt and pepper to taste

Method

1. Heat olive oil in a skillet over medium-high heat; sear scallops 2–3 minutes per side until golden; set aside.
2. In the same pan, sauté asparagus until tender-crisp, about 5 minutes; push to the side.
3. Melt butter with garlic and capers, add lemon juice, toss in scallops gently, and serve over asparagus.