Recipe Image

Tarragon Scallops on Asparagus Spears

  • 15 m
  • 15 m
Diabetic Living Magazine
“In this 15-minute recipe, crisp and tender asparagus spears serve as a vibrant base for lemon- and tarragon-flavored sea scallops.”


    • 1¼ pounds fresh or frozen sea scallops
    • 1 cup water
    • 1 pound asparagus spears, trimmed
    • 2 medium lemons
    • ½ teaspoon ground pepper
    • ¼ teaspoon salt
    • 1 tablespoon extra virgin olive oil
    • 3 tablespoons vegetable oil spread
    • 1 tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon


  • 1 Thaw scallops, if frozen; set aside. Bring water to boil in a large nonstick skillet over medium-high heat, add the asparagus, return to a boil, reduce heat, cover and simmer 3 to 5 minutes or until tender-crisp. Drain well, place on a serving platter, cover lightly to keep warm.
  • 2 Cut one of the lemons in wedges. Finely shred 1 teaspoon peel from the remaining lemon. Squeeze 2 tablespoons juice from the lemon.
  • 3 Pat scallops dry with paper towels. Sprinkle scallops with pepper and salt.
  • 4 Wipe the skillet dry. Heat oil over medium heat. Working in two batches, cook the scallops 3 minutes, turn and cook 2 minutes more or until golden brown and just opaque in center. Place the cooked scallops atop the asparagus and keep warm.
  • 5 Add the vegetable oil spread, lemon peel, 1 tablespoon of the lemon juice, and the tarragon to the skillet. Cook 1 minute to thicken slightly. Add remaining lemon juice, if desired. Drizzle over scallops. Serve with lemon wedges.
ALL RIGHTS RESERVED © 2019 Printed From 10/17/2019