Seared Scallops with Asparagus Sauce

Ingredients

• 6 sea scallops*
• Salt
• 1 pound asparagus
• 1/2 cup warm chicken broth (if cooking gluten-free use gluten-free stock)
• 2-3 tablespoons butter
• 2 tablespoons extra virgin olive oil or canola oil
• *Sea scallops are the big scallops, about 1 1/2-inches wide, as opposed to bay scallops which are small, about 1/2-inch wide. Look for “dry pack” scallops, as they are not treated with chemicals to keep them fresh; the chemicals are not overly harmful, but they change the texture of the scallop and make them harder to sear properly.

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