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Sweet and delicately flavored, scallops are best cooked the day you buy them. Look for ones that are intact and translucent; dry-packed scallops, which haven't been treated with a chemical solution, are best. To clean, rinse quickly in cold water just before cooking to remove shell bits or grit, pull off the thin rubbery band found on the side and pat dry. If you buy frozen, thaw in the refrigerator overnight.

This simple but elegant recipe is served on a bed of crisp-tender asparagus, one of the great tastes of spring. It's finished with a squeeze of fresh lemon.

• 12 ounces sea scallops, preferably dry packed
• 2 lemons
• 3 tablespoons olive oil, divided
• 1 pound asparagus spears, trimmed and cut into 2-inch pieces
• 1 medium red onion, cut into wedges (I substituted sliced shallots)
• Salt and freshly ground black pepper
• 1 to 2 fresh basil sprigs, including stems
• 2 tablespoons fresh basil leaves, cut into strips

Rinse the scallops and pat dry. Set aside.

With a sharp knife, score one lemon lengthwise in four sections and remove the peel from each section. Scrape the white portion from the peel; discard. Cut the peel into very thin strips and set aside. Squeeze 2 tablespoons of juice from the lemon; reserve.

Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the asparagus and onion and cook for 2 to 3 minutes; season to taste with the salt and black pepper. Transfer to a serving platter and keep warm.

Combine the lemon peel, basil sprigs and remaining 2 tablespoons olive oil in the skillet. Cook for 1 minute or until heated through. Remove the lemon peel and basil sprigs with a slotted spoon and discard, leaving the oil in the skillet.

Cook the scallops in the hot oil for 3 to 5 minutes or until opaque, turning once. Stir in the reserved lemon juice. Season to taste with salt and black pepper.

Place the scallops over the asparagus mixture. Cut the remaining lemon into wedges. Garnish the scallops with the wedges and fresh basil.

Serves 4.

-- Fitness Magazine, March 2010

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