Scallop and Asparagus Salad

Step 1: In a skillet over medium high heat, add 2 tablespoons olive oil. Sprinkle scallops with 1/2 teaspoon salt and pepper and then add the scallops to the hot pan and cook until golden (a few minutes); turn over and cook for another minute. Transfer to plate.

Step 2: Reduce heat to medium and add asparagus and 1/4 teaspoon salt and cook for 2 minutes, stirring frequently. Add 2 tablespoons water, cover and cook for 2 more minutes or until tender; remove pan from heat.

Step 3: In a large bowl toss the arugula with 2 tablespoons olive oil and 1/2 teaspoon salt. Divide into 4 bowls and top with the scallops and asparagus. Zest a lemon over the plates and then cut the lemon in half and squeeze juice from one half over the salads. Top with shaved Parmesan and serve.