Scallops and Asparagus in Spicy Lemon-Garlic sauce

10 oz bay Scallops, raw
.75 large onion
2 tbsp garlic
Juice from 2 lemons
1 bunch asparagus, trimmed
1 tsp black pepper
1 tsp crushed red pepper (if desired)
1 tsp dried basil
dash salt

In a large skillet saute diced onions and garlic, add asparagus, juice from one lemon, and spices and cook about 5 minutes over medium-low heat. In a separate skillet heat juice from the second lemon over high heat. Add scallops and cook for no more than 3 minutes or until opaque (they'll get chewy!) Season lightly with salt and pepper.
Remove scallops from heat and toss with asparagus mixture over very low heat (just enough to keep it warm during this process).
Makes 2 servings.

Number of Servings: 2

Recipe submitted by SparkPeople user V-RON_CAN.