Ingredients:

• 4 ½ oz. fresh or defrosted scallops

• ½ tsp dry mustard

• 1 tsp pepper flakes (adjust to your spice level)

• 2 garlic cloves, minced

• ¼ tsp pepper

• juice of one lemon *

• ½ cup water

• 1 ½ cup fresh or defrosted asparagus

• 3" long potato, sliced

Instructions:

1. Mix together lemon juice, dry mustard, pepper flakes, garlic, pepper & scallops.

2. Fill a non-stick frying pan with ½ cup water and place in scallops.

3. Cover with lid and cook on MED for 10 minutes, turning them once.

4. While scallops cook, slice a 3" long potato into ¼ - ½" slices and cook on a grill or lightly sprayed grill-pan until tender.

5. Take the asparagus and steam it for 5-10 minutes, depending on thickness, or until tender.

6. When scallops are done, remove from the pan and place on a plate with the grilled potatoes and asparagus. Spoon any remaining pan juices over the asparagus and scallops.

* Hint: If your lemon is not very juicy, put it in the microwave for 10 seconds to help it release its juices.

∞ Tip: Shrimp can be substituted for the scallops in this recipe.