• Heat grill to med-high. Pat dry scallops and toss with 2 tsp lemon zest and garlic. Toss asparagus with vinaigrette (split thick spears in half lengthwise for faster grilling). Heat a large cast-iron skillet on grill grate. Spread asparagus on grate next to skillet and grill 8 min, turning once. Melt butter in skillet and add scallops; cover grill and cook 4 min. Flip scallops and cook 3 min. Divide scallops and asparagus among 4 plates and season with salt and pepper. Drizzle with lemon juice and serve with baguette.


Nutrition Facts

313 calories; 7 g total fat; 4 g saturated fat; 1003 mg sodium. 41 g carbohydrates; 4 g fiber; 4 g sugar; 21 g protein;