Broccoli Cheddar Soup
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Dinner Tonight: Scallops with Asparagus and Sugar Snap Peas Recipe
Details
- Servings: 4
- Diet: Low-Carb
- Meal: lunch, dinner
- Dish: main course
Cuisine
- italian
Ingredients
- For the Herb Garden Vinaigrette
- ¼ cup extra-virgin olive oil
- ¼ cup canola oil
- 3 tablespoons sherry vinegar
- 2 tablespoons fresh dill, chopped
- 1 tablespoon fresh tarragon, chopped
- salt and pepper
- For the Scallops, Asparagus, and Sugar Snap Peas
- 4 tablespoons olive oil, divided
- ½ pound sugar snap peas
- ½ pound thin asparagus, tough ends removed, cut into 2-inch pieces
- 1 pound sea scallops (about 12)
- 3 tablespoons unsalted butter, cut into 12 pieces
- salt and black pepper
Instructions
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