Scallop and asparagus saute with lemon and thyme

Serves 4

Ingredients:

• 2 tablespoons olive oil
• 1/4 cup diced shallots
• 1 tablespoon chopped fresh thyme leaves
• 2 teaspoons finely grated lemon zest
• 1 bunch asparagus (about 1 pound), trimmed and cut on the bias into 1-inch pieces
• 1-1/4 pounds bay scallops, rinsed and patted dry
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Directions:

1. Heat the oil in a large skillet over medium-high heat (you'll need a lid, too, to cover it later). Add the shallots and cook until they soften, about 2 minutes.
2. Add the thyme, lemon zest, and asparagus, and cook, stirring, until the asparagus softens slightly, about 1 minute.
3. Stir in the scallops, cover, reduce the heat to medium, and cook, stirring occasionally, until the scallops are opaque and the asparagus is crisp-tender, 4-5 minutes.
4. Drizzle with lemon juice and season with salt and pepper.
5. Serve with the accumulated juice.