MY SWEET SCALLOPS, ASPARAGUS, RAINBOW CARROTS and AVOCADO

​I love scallops and who wouldn’t. They cook fast and taste amazing. They are not cheap though. The positive side is that you do not need to buy a lot to feed your family. Three scallops per serving is more than enough in a plate, if you accompany them with nice vegetables and of course, the all-mighty avocado.
 
Category: Seafood - Entree
Approximate Prep and Cooking Time: Under 20 minutes
Approximate Cost: $13.50 or $6.75 per serving
Allergenic: Gluten Free
Difficulty Level:      X   Easy
Servings: 2
 
Ingredients
6 large scallops (@$1.50 ea. =$9)
½ lb. fresh asparagus ($1.50)
5 large organic rainbow carrots ($1.00)
2 tbsp. Angie’s basting oil (.45)
1 tsp. Angie’s dry seasoning (.30)
1 large avocado ($ 1.25)
Salt and pepper to taste for the avocado (0)
 
Directions

• Pat dry the scallops and season with 1 Tsp. of my dry seasoning and 1 tbsp. of my basting oil. Set aside in fridge.
• Peel the carrots, set aside. 
  
• Wash and blanch the asparagus in salted water for 3 - 4 minutes, drain, set aside.
• In the same water, soften the carrots, drain, cut diagonally, and set aside.
• On a skillet in med high sear the scallops in their own basting oil until brown outside but soft inside. (under a minute)
• Remove from skillet, sauté the soft carrots and asparagus. (add more basting oil if needed.)
• Slice the avocado and get ready to plate.

 
Enjoy!