Tarragon Scallops on Asparagus Spears

 1 1/4 lb fresh or frozen sea scallops

1 cup water

1 lb asparagus spears, trimmed

2 medium lemons

1/2 tsp ground pepper

1/4 tsp salt

1 Tbsp extra virgin olive oil

3 Tbsp vegetable oil spread

1 Tbsp chopped fresh tarragon or 1 tsp dried tarragon

1.  Thaw scallops, if frozen; set aside.  Bring water to boil in a large nonstick skillet over medium-high heat, add the asparagus, return to a boil, reduce heat, cover and simmer 3 to 5 minutes or until tender-crisp.  Drain well, place on a serving platter, cover lightly to keep warm.

2.  Cut one of the lemons in wedges.  Finely shred 1 tsp peel from the remaining lemon.  Squeeze 2 Tbsp juice from the lemon.

3.  Pat scallops dry with paper towels.  Sprinkle scallops with pepper and salt.

4.  Wipe the skillet dry.  Heat oil over medium heat.  Working in two batches, cook the scallops for 3 minutes, turn and cook 2 minutes more or until golden brown and just opaque in center.  Place the cooked scallops on top of the asparagus and keep warm.

5.  Add the vegetale oil spread, lemon peel, 1 Tbsp of the lemon juice, and the tarragon to the skillet.  Cook 1 minute to thicken slightly.  Add remaining lemon juice, if desired.  Drizzle over scallops.  Serve with lemon wedges.

Serves 4