In small bowl, whisk shallot, 2 tablespoons orange juice, honey, orange zest and crushed red pepper; whisking constantly, drizzle in 1 tablespoon oil to emulsify. In large zip top plastic bag, add scallops and shallot mixture; massage in bag to coat and refrigerate 30 minutes.
In large skillet, heat remaining 1 tablespoon oil over medium-high heat; add scallops and cook 4 minutes or until golden brown, turning once. Add remaining 1 tablespoon orange juice; cook 1 minute. Transfer scallops to plate; cover to keep warm.
In same skillet, cook and stir asparagus 5 minutes or until tender-crisp. Makes about 2 cups asparagus.
In same skillet, cook and stir asparagus 5 minutes or until tender-crisp. Makes about 2 cups asparagus..
Serve scallops and asparagus over rice garnished with parsley.
Ingredients
Directions
In small bowl, whisk shallot, 2 tablespoons orange juice, honey, orange zest and crushed red pepper; whisking constantly, drizzle in 1 tablespoon oil to emulsify. In large zip top plastic bag, add scallops and shallot mixture; massage in bag to coat and refrigerate 30 minutes.
In large skillet, heat remaining 1 tablespoon oil over medium-high heat; add scallops and cook 4 minutes or until golden brown, turning once. Add remaining 1 tablespoon orange juice; cook 1 minute. Transfer scallops to plate; cover to keep warm.
In same skillet, cook and stir asparagus 5 minutes or until tender-crisp. Makes about 2 cups asparagus.
In same skillet, cook and stir asparagus 5 minutes or until tender-crisp. Makes about 2 cups asparagus..
Serve scallops and asparagus over rice garnished with parsley.