Careme

Ingredients

• Kroger® Wild Caught Sea Scallops Frozen 12 oz 19.99
• Green Asparagus 1 lb 3.49
• Kroger® Sliced White Mushrooms 8 oz 2.00
• Jumbo Yellow Onions 1/4 lb, thinly sliced 0.99
• Garlic 2 cloves 0.69
• Fresh Organic Lemon - Each 1 1.29
• Simple Truth Organic® Parsley 2 tablespoons chopped 1.99
• butter 2 tablespoons
• olive oil 1 tablespoon
• salt to taste
• black pepper to taste

Instructions

1. Thaw and thoroughly pat dry the 12 oz sea scallops. Trim the 1 lb asparagus and cut into 2-inch pieces. Slice the 8 oz mushrooms, thinly slice the onion, mince 2 garlic cloves, zest the lemon, and cut it into wedges.
2. Heat a large skillet over medium heat with 1 tablespoon olive oil and 1 tablespoon butter. Add the onion and cook 2 to 3 minutes until softened.
3. Add the mushrooms and cook 4 to 5 minutes until browned. Add the asparagus and cook 3 to 4 minutes until bright green and just tender. Stir in the garlic for 30 seconds, then season with salt, black pepper, and half the lemon zest. Transfer vegetables to a warm plate.
4. Wipe out the skillet and return it to medium-high heat. Add the remaining 1 tablespoon butter. Season the scallops with salt and pepper just before cooking.
5. Sear the scallops 2 to 3 minutes on the first side without moving them until deeply golden, then flip and cook 1 to 2 minutes more until just opaque in the center.
6. Return the vegetables briefly to the pan, add a squeeze of lemon juice, and toss gently with the chopped parsley.
7. To plate, spoon the asparagus-mushroom mixture onto each plate as a bed. Arrange the scallops on top, finish with the remaining lemon zest, and serve with lemon wedges for a polished look.