MY SUMMER SEAFOOD CELEBRATION IDEA, FOR WHATEVER I CAN FIND AN EXCUSE FOR!

​Seared Scallops and Crab Cakes, Roasted Parmesan Asparagus, Beets & Avocado
will make any dinner celebration a hit, plus a nice bonus, these ingredients are pretty healthy and look awesome on the plate.
 
Sometimes we need to reward ourselves for all we do, smile. Yes, let’s all have a day of ME, MYSELF and I, please!
 
Approximate Prep and Cooking Time: 45 minutes
Approximate Cost: $21.99 or $11.00 per serving
Difficulty Level: _____Easy     X     Intermediate ____ Advanced
Servings: 2
 
Ingredients
4 crab cakes ($9.75)
6 scallops $6.49
1 tbsp. Lemon pepper (.30)
2 tbsp. Olive Oil (.40)
1 cup cubed Beets ($1.20)
½ lb. asparagus ($1.25)
¼ cup of Parmigiano Reggiano cheese ($1.35)
1 Avocado cut in half ($1.25)
 
Directions

1. Remove, discard the tough small muscle on the side and pat dry the moisture of the scallops with paper towel.
2. Season the scallops with lemon pepper, 1 tbsp. olive oil and refrigerate.
3. Meantime, preheat oven at 450 degrees, rinse, dry the asparagus and remove 1” from the bottom.
4. Place them in a baking mold, drizzle 1 tbsp. of olive oil over and roast for about 10 to 15 minutes, depending on your oven and how thick the asparagus are.
5. Remove from oven and if they are tender already, sprinkle Parmigiano cheese over, bring back to the oven for about 5 minutes or until the cheese melts.
6. Drain the cooked beets from a jar and begin to plate them.
7. You are almost done, just sear the scallops in med-heat for about 5 minutes or just until they look opaque in the middle and turn them just once to allow the skillet to work its magic.
8. Sauté the crab cakes in the same skillet until golden brown on both sides.
9. Slice the avocado in half and start plating your asparagus, scallops, crab cakes and garnish.

 
Enjoy the fun!