4 large wild scallops
4 organic asparagus
2 TBS organic butter
Zest and juice of 1 Meyer Lemon, organic
1/2 cup broth (Optional)
4 large organic garlic cloves smashed and chopped. Let sit at least 10 mins before cooking
1/2 bulb organic fennel
A handful of organic parsley. Pull the leaves off the stems.
In a heavy bottomed pan heat butter until melted.
On med low heat add garlic and cook for approximately 3-5 mins. Be careful not to let it brown. Just infuse the butter with garlic at a nice low heat.
Add lemon zest, cook another minute and then add 1/2 the lemon juice. Toss in the fennel, cook for another minute to soften the fennel.
Add the shrimp, let them start to turn pink on one side then flip. After you’ve flipped them add enough stock to come about half way up the shrimp. It’s mostly to steam them and thin the butter a bit.
Let them cook until they have turned pink but not cooked through (just a few minutes) then add the scallops. Depending on how well done you like them will determine how long you cook the scallops.
Cook about two minutes then flip the scallops and add the parsley. Once the shrimp are done take them out, and once you’re happy with the scallops take them out.
Toss the asparagus in the butter, cover the pan and steam them until they turn bright green, just a few minutes, not to long, you want them to be firm and crispy still.
Scoop the asparagus onto the plate with the shrimp and scallops pour everything in the pan over everything on the plate. Take a deep breath, smell the amazing meal you are about to eat, smile really big and slowly enjoy every bite!