Tarragon Sea Scallops and Grilled Asparagus

¾ pound asparagus, trimmed and peeled 1½ tablespoons extra virgin olive oil, divided ¾ teaspoon kosher salt, divided 12 large sea scallops, uniform in size, tough muscle removed 5-6 sprigs fresh tarragon ⅛ teaspoon freshly ground black pepper freshly grated lemon zest lemon wedges

Calories 80 (55% from fat) • carb. 5g • pro. 5g • fat 5g • sat. fat 1g • chol. 5mg • sod. 470mg • calc. 46mg • fiber 2g

Fit the Cuisinart® Griddler® Combo with one griddle plate and one grill plate; preheat both to high. Coat asparagus with ½ tablespoon olive oil; sprinkle with ½ teaspoon of salt. Reserve. Pat scallops dry. Combine the remaining olive oil with the tarragon, ground pepper and remaining salt. Once the grill is preheated, arrange asparagus on the grill plate and grill until crisp-tender, about 3 to 5 minutes per side depending on the thickness of the spears. Do this in several batches – do not overcrowd the grill. When ready to grill the last batch of asparagus, arrange the seasoned scallops on the hot griddle side of the grill. Cook for 2 to 4 minutes on each side, until firm and lightly golden – do not overcook; overcooking will toughen the scallops. Serve hot, garnished with a sprinkling of freshly grated lemon zest and lemon wedges, or chill and serve atop a salad.