Pan-Seared Scallops With Asparagus And Baby Leeks

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Leite's Culinaria
Nutrition per serving    (USDA % daily values)
CAL
233
FAT
5%
CHOL
7%
SOD
22%

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Ingredients for 4 servings

16 asparagus spears, trimmed

12 baby leeks (or, for a more pungent allium presence, scallions)

Olive oil

1 small handful fresh marjoram or summer savory sprigs, leaves plucked from the stems

1 lemon

Sea salt and freshly ground black pepper

12 ginormous sea scallops or 16 to 20 smaller sea scallops

2 pinches five-spice powder (optional)

Butter (optional)

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