These 30 minute scallops with a radish salad and asparagus are a simple and healthy dinner made with a few seasonal ingredients.A light and low carb meal that is easy to make and satisfying. Paleo, gluten free, whole30, and dairy free!
Step 1: Bring the scallops to room temperature
Before you begin prepping the rest of the dish, take the scallops out of the refrigerator to come to room temperature. Because they cook relatively quickly, this helps ensure that they cook evenly.
Step 3: Prep the asparagus
Preheat the oven to high broil.
Clean and trim the asparagus and place on a baking sheet. Toss with avocado oil, 1/4 teaspoon sea salt, and a small squeeze of lemon juice. Set aside.