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Scallops and Asparagus Sauté with Lemon and Thyme


Preparation Time: 10 minutes

Cooking Time: 12 minutes

Serve: 4 people


  • 1 1/4 lbs bay scallops
  • 1 bunch of asparagus (about 1 pound)
  • 1/4 cup diced shallot
  • 2 ActiFry Spoons olive oil
  • 1 ActiFry Spoon fresh chopped thyme leaves
  • 2 tsp finely grated lemon zest
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 2 ActiFry Spoons fresh lemon juice


Rinse the scallops and pat dry with paper towel. Trim the asparagus and cut on the bias into 1 inch pieces. Place the shallots into the ActiFry pan, drizzle with 1/2 spoonful of oil and cook for 3 minutes. Add the thyme, lemon zest, asparagus, scallops salt and pepper. Drizzle with the remaining oil and cook for 9 minutes, until the scallops are opaque and the asparagus is crisp-tender. Drizzle with the lemon juice. Serve with the accumulated juices, over rice.

This recipe has been added by ActiFry
on 11/27/2012

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