Seared Sea Scallops with Salsa Verde and Asparagus, PLUS Peanut Butter Pie!!

Saw both of these in the paper this morning, and wanted to share (always with my asterisk* changes) them with you:

Seared Sea Scallops with Salsa Verde and Asparagus
(serves four)

1/4  cup finely chopped fresh lime* basil
1/4 cup finely chopped flat-leaf parsley
1/4 cup EVOO
1 T. capers, drained and minced
1 T. finely chopped shallots
1 t. Dijon mustard
1/2 t. finely grated lemon zest
1/4 t. anchovy paste
1/4 t. freshly ground black pepper
1/8 t. sugar
1&1/4 lb. large sea scallops
4 t. veg. oil
1/4 t. coarse sea* salt
1/2 lb. pencil thin* asparagus, trimmed and cooked til just tender
2 whole lemons cut into crowns for garnish*

Combine basil and next 9 ingredients in a small bowl; set aside. Pat scallops very dry. Heat 2 t. veg oil in a large nonstick skillet over med. high heat. Season scallops lightly with salt and a pinch of sugar. When pan is very hot, add half the scallops and cook, undisturbed, 2 mins. Turn and cook 1-2 mins. more, until just opaque in the center. Transfer to a plate, and tent with foil. Repeat with remaining scallops. Transfer to plates and serve with salsa verde, crossed asparagus spears, and lemon crowns.

Peanut Butter Pie
(serves 8-10)

8 oz. cream cheese, softened and cut into chunks
1&1/2 cups powdered sugar
1 cup creamy peanut butter
1 cup chilled whipping cream
1/2 t. vanilla
1 ready-made chocolate cookie crumb pie crust
Shaved chocolate curls for garnish*
Whipped cream*

Combine all ingredients (except crust) in a bowl of a food processor and blend until very smooth, or mix using an electric mixer on med. speed. Fill crust. Place pie in freezer for at least 2 hours.Top with chocolate curls and a dollop of whipped cream.

"Be as patient with others as God has been with you."

And, have FUN in the SUN today!!

Love,

MM