large Sea Scallops¼ cupTavern on the Green's Chandelier Chardonnay Fire Grilled Garlic Marinade2 tbsp
Freshly ground Extra Virgin Olive Oil¼ cupTavern on the Green Old Vine Cabernet & Fire Grilled Garlic Marinade1lemon, sliced into wedges
lemonzest1-2green onions, sliced
handfulfresh parsley, chopped
ground pepperto tastekosher saltto taste
In a plastic freezer bag, place scallops and ¼ c. marinade and lemon pepper, coat scallops well. Marinade in the refrigerator for at least 1 hour.
Chop the green onions and parsley and reserve for topping the scallops
Cut off the ends of the asparagus (tough parts of the stem), rinse and pat dry.
In a pre-heated sauté pan over medium-high, sauté the Asparagus in a tablespoon of olive oil with a splash of lemon juice and lemon zest and pepper for about 5-6 minutes until cooked through.
After scallops are done marinating, take them out of the bag and dry off with paper towels.
Place them in the same sauté pan, adding remaining 1 tbsp. olive oil and a sprinkle of kosher salt. lemon zest and pepper. Sear the scallops for approx. 2-3 minutes per side until browned and cooked through.
Sprinkle scallops with some fresh lemon juice and remove from pan.
Place asparagus and scallops on a plate and garnish with chopped green onions, parsley and a lemon wedge.