Scallops and Asparagus Stir-fry


I wanted a simple lunch and saw that fresh bay scallops were on sale. Sometimes a meal’s inspiration comes from what you crave and have.

So in one pan, I sauteed the scallops in a light butter sauce (2 pats of butter and 1bsp water) with a dash of salt, pepper and parsley.

In another I combined asparagus, red onion and mushrooms. Lighty sauteed in a pat of butter, soy sauce and a dash of water.

Cooked both at the same time, approximately 1o minutes until LUNCHTIME. Mmm.

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