Drain well, place on a serving platter, cover lightly to keep warm.
Cut one of the lemons in wedges.
Finely shred 1 teaspoon peel from the remaining lemon.
Squeeze 2 tablespoons juice from the lemon.
Pat scallops dry with paper towels.
Sprinkle scallops with pepper and salt.
Wipe the skillet dry.
Heat oil over medium heat.
Place the cooked scallops atop the asparagus and keep warm.
Cook 1 minute to thicken slightly.
Add remaining lemon juice, if desired.
Serve with lemon wedges.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
