Pan Seared Scallops with Garlic and Lemon and Marsala, Sauteed Asparagus

Serves 4

16 Large Sea Scallops
╝ c. Roasted Garlic Chardonnay Marinade (Tavern on the Green)
2 tbsp olive oil
1 lemon, sliced into wedges
Lemon Pepper
1-2 Green Onions, sliced
╝ cup of Lombardo Marsala Dry wine
Handful of fresh parsley, chopped
Kosher Salt to taste

In a plastic freezer bag, place scallops and ╝ c. marinade and lemon pepper, coat scallops well. Marinade in the refrigerator for at least 1 hour.

Chop the green onions and parsley and reserve for topping the scallops.

Cut off the ends of the asparagus (tough parts of the stem), rinse and pat dry. In a pre-heated sautÚ pan over medium-high, sautÚ the Asparagus in a tablespoon of olive oil with a splash of lemon juice and lemon pepper for about 5-6 minutes until cooked through.

After scallops are done marinating, take them out of the bag and dry off with paper towels. Place them in the same sautÚ pan, adding remaining 1 tbsp. olive oil and a sprinkle of kosher salt and lemon pepper.

Sear the scallops for approx. 1-2 minutes per side and addd the Marsala wine and cook for an additional 2-3 minutes. Sprinkle scallops with some fresh lemon juice and remove from pan.

Place asparagus and scallops on a plate and garnish with chopped green onions, parsley and a lemon wedge.