Grilled Scallops with Corn and Asparagus


 * source: https://www.weightwatchers.com/us/recipe/grilled-scallops-with-corn-and-asparagus/5626a63b3d92b3c10eb8da78

Ingredients

 * 1 tsp lemon zest
 * 1/4 cup(s) fresh lemon juice
 * 1 Tbsp olive oil, extra virgin
 * 1 tsp table salt, divided
 * 1/4 tsp black pepper, freshly ground, divided
 * 1 pound(s) uncooked scallop(s), sea variety (use large ones)
 * 1 cup(s) fresh tomato(es), ripe, diced
 * 1/4 cup(s) basil, fresh, chopped
 * 3 spray(s) cooking spray, divided
 * 4 medium corn, husked
 * 1 pound(s) uncooked asparagus, tough ends trimmed

Directions

 * 1) Preheat stovetop grill pan over medium-high heat.
 * 2) Combine lemon zest, lemon juice, oil, 1/2 teaspoon salt and 1/8 teaspoon pepper in a medium bowl. Put scallops on a plate and drizzle with 1 tablespoon lemon mixture; turn to coat and let stand at room temperature for 10 minutes. Add tomato and basil to remaining lemon mixture and set aside.
 * 3) Meanwhile, lightly coat corn and asparagus with cooking spray; sprinkle with remaining 1/2 teaspoon salt and 1/8 teaspoon pepper. Grill corn until browned on all sides, turning occasionally, about 10 to 12 minutes. Grill asparagus until lightly charred and tender, turning occasionally, about 5 to 6 minutes. Place corn and asparagus on serving platter; set aside (they will be served at room temperature).
 * 4) Coat scallops with cooking spray; place on grill pan. Grill until scallops are just cooked through, turning once, about 5 minutes total; add to platter with corn and asparagus. Spoon tomato mixture over scallops and asparagus; serve. Yields about 4 scallops, 1/4 of asparagus, 1 ear of corn and 1/4 cup of tomato mixture per serving.