Pan-Seared Scallops with Lemon Vinaigrette

Pan-Seared Scallops with Lemon Vinaigrette
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Category: seafood


12 ounces sea scallops, thawed if frozen
2 lemons
3 tablespoons olive oil
1 pound asparagus spears, trimmed and cut into 2-inch pieces
1 medium red onion, cut into wedges
Salt, to taste
Black pepper, to taste
2 to 3 fresh basil sprigs, including stems
2 tablespoons fresh basil leaves, cut into strips (optional)


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Added 11 years ago by:
Catherine K Catherine K
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17 people cheffed this recipe
Ashley Evans-PowellEmily Rose TrickerLisa Evans WoodLisa Hall HeadNaomie SohierMarilyn LarkinJennifer Seiley-PiattAndrea PierceJames SpottsSuemi SanadaChloe DeBaccoMichelle HodgsonRene ShortKathi Altwein FischerMegan CelestinaNancy Lusty MorrisseyCatherine K
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