Fish

Stripped Scallops a la Plancha with Saut?ed Asparagus and Peppers takes 10 minutes to prepare.

Stripped Scallops a la Plancha with Saut?ed Asparagus and Peppers takes 10 minutes to cook.

Stripped Scallops a la Plancha with Saut?ed Asparagus and Peppers makes 4 servings.

The ingredients for Stripped Scallops a la Plancha with Saut?ed Asparagus and Peppers are:

1 lb. wild caught large scallops
⅛ tsp. sea salt
⅛ tsp. freshly ground black pepper
1 tsp. olive oil
1 red pepper, seeded and thinly sliced
1 yellow or orange pepper, seeded and thinly sliced
2 c. baby asparagus, sliced into 3-inch-long pieces (match length of sliced peppers)
? tsp. ground cumin
? tsp. paprika
? tsp. turmeric
? tsp. onion powder

Here is how you make Stripped Scallops a la Plancha with Saut?ed Asparagus and Peppers:

Heat a large cast iron skillet over high heat. Make sure scallops are dry, then season with a pinch of salt and pepper. Add scallops to dry skillet, turn heat down to medium and cook two minutes on each side until slightly charred and tender. Remove and set aside.Return skillet to stove and add olive oil. Add peppers, asparagus, cumin, paprika, turmeric, and onion powder. Season with a pinch of salt and pepper, and saut? until tender-crisp, three minutes.Divide vegetables equally among four plates and top with scallops.Serving Size: Serves 4Number of Servings: 4Recipe submitted by SparkPeople user LALASTRIVE.

The nutritional information for Stripped Scallops a la Plancha with Saut?ed Asparagus and Peppers is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 146.3

• Total Fat: 2.4 g
• Cholesterol: 37.0 mg
• Sodium: 258.9 mg
• Total Carbs: 10.8 g
• Dietary Fiber: 2.5 g
• Protein: 21.2 g