Scallops and Asparagus with Crispy Prosciutto

Another low carb one from last week. This recipe was inspiration, and used a friend’s proscuitto-crisping trick, too.

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6 oz Scallops
1 cup, Asparagus
1 tsp(s) Butter
1 tsp olive oil
1 slice prosciutto
1 tbsp Lemon juice, raw
splash or two of chicken broth

Steam asparagus in one pan. In another sear scallops in oil on both sides. Remove from pan. Add butter, lemon, and chicken broth and let simmer. Toss everything together, including asparagus and scallops.

Microwave prosciutto for 1 minute in between two paper towels. Top scallop mixture with prosciutto. Serves 1.

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