Preparation Time: 10 minutes
Cooking Time: 12 minutes
Serve: 4 people
Ingredients
- 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
Preparation
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.