3 Block Meal
4 1/2 ounces baby bay scallops
1/4 cup white wine
1/2 cup asparagus, chopped
3 small artichoke hearts, chopped*
1 cup red pepper, sliced
1 teaspoon olive oil, divided
1/2 teaspoon garlic, minced
1 tablespoon fresh parsley, chopped
Salt and pepper, to taste
1/2 teaspoon Worcestershire sauce
1/4 cup Zoned French Dressing
In a medium nonstick saute pan heat 2/3 teaspoon oil. Add scallops, garlic, parsley, and Worcestershire sauce. Saute until scallops are cooked through. In a second nonstick saute pan add remaining oil, asparagus, artichokes, red pepper, and 1/4 cup Zoned French Dressing. Cook until vegetables are crisp-tender. Add scallops and wine. Saute an additional 3 to 5 minutes and spoon onto a serving dish. Salt and pepper to taste.
*Note: 3 small artichoke hearts equal 1 medium artichoke.