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<h4 class="recipe-ingredients__title">Ingredients</h4>
<ul class="recipe-ingredients__list">
<li>1 bunch fresh asparagus</li>
<li>2 Tbsp toasted sesame oil</li>
<li>1 Tbsp coconut oil</li>
<li>2 Tbsp Nama Shoyu</li>
<li>½ lb fresh bay scallops</li>
<li>¼ cup bok choy microgreens</li>
<li>¼ cup radish microgreens</li>
<li> Sea salt, to taste</li>
<li>Soy-Lime Dressing: 1 Tbsp toasted sesame oil</li>
<li>Soy-Lime Dressing: 1 tsp extra-virgin olive oil</li>
<li>Soy-Lime Dressing: 1 Tbsp mirin</li>
<li>Soy-Lime Dressing: 2 Tbsp brown rice vinegar</li>
<li>Soy-Lime Dressing: 2 Tbsp Nama Shoyu</li>
<li>Soy-Lime Dressing: 1 Tbsp ginger, minced</li>
<li>Soy-Lime Dressing: 1 Tbsp scallions, sliced</li>
<li>Soy-Lime Dressing: 1 lime zested and juiced</li>
</ul>
<h2 class="block-title"><span>Directions</span></h2>
<li>Preheat oven to 450°. Rinse and dry asparagus, cut off the woody ends, and cut each piece in half. Place asparagus in a roasting dish. Combine sesame oil, coconut oil, and Nama Shoyu, and toss with asparagus. Set aside.</li>
<li>Add all dressing ingredients, except lime zest, into a bowl, and whisk together.</li>
<li>Roast asparagus in oven; after 3–4 minutes, shake asparagus in pan, then return to oven for another 3 minutes or until slightly browned.</li>
<li>Remove any tiny muscles from bay scallops, rinse, and pat dry. Add to bowl with dressing, and toss lightly.</li>
<li>Remove asparagus from oven and divide between two plates. Divide scallops and place half on top of each plate, pouring a bit of remaining dressing onto asparagus. Add reserved lime zest on top of scallops. Gently mix microgreens together, and add a pinch on top of each scallop. Add salt.</li>
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