During my recent guest chef appearance on Sacramento & Co. I prepared Sea Scallops with Asparagus Tips and Litehouse Ginger Sesame Vinaigrette.  You can easily substitute chicken breast tenders for the scallops and snow peas for the asparagus in this delicious dish. Begin by steaming 2 pounds of asparagus tips. Drain after 3 minutes. Place 4 finely chopped green onions, 1 clove minced garlic and a few tablespoons olive oil in a large skillet. Begin cooking over medium heat then add 1 pound sea scallops. Season with sea salt & pepper. Cook for 3 to 4 minutes then turn each scallop. Add steamed asparagus tips, 1 chopped tomato and ½ cup Litehouse Ginger Sesame Vinaigrette.  Stir until thick and serve over cooked rice.   watch the video on www.sacandco.net

Cook, Eat, Laugh…Claudia