Tarragon Scallops on Asparagus Spears
Ingredients
- 1 ¼ pounds fresh or frozen sea scallops
- 1 cup water
- 1 pound asparagus spears, trimmed
- 2 medium lemons
- ½ teaspoon ground pepper
- ¼ teaspoon salt
- 1 tablespoon extra virgin olive oil
- 3 tablespoons vegetable oil spread
- 1 tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon
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