Air Fryer Parmesan Asparagus with Scallops & Purple Potatoes

 Ingredients:

 

• 1 1/2 cups Mini Potatoes (Choose Purple, Sweet or Russet Potatoes)

• 1 1/2 tbsps. Butter (melted, divided)

• 3 cups Asparagus (Trimmed)

• 12 ozs. Scallops (defrosted)

• Sea Salt & Black Pepper (to taste)

• 1/4 cup Parmigiano Reggiano

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Steps:

1. Preheat the air fryer to 380°F (195°C).

2. Toss the potatoes in half of the butter and cook in the air fryer for five minutes.

3. Meanwhile, toss the asparagus in the remaining butter. Add them to the basket with the potatoes and cook for another seven minutes.

4. Add the scallops and cook for seven more minutes or until the potatoes and asparagus are browned and fork tender. Some overlap in the basket is ok.

5. Season everything with salt and pepper and top with parmesan cheese. Enjoy!

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Notes: ​

• Leftovers - Refrigerate in an airtight container for up to three days.

• Serving Size - One serving is equal to approximately 3/4 cup of potatoes, one cup of asparagus, and 1/2 cup of scallops.

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Nutritional information per serving:

Calories 376

Protein 32g

Sugar 5g

Fiber 7g

Carbs 33g

Fat 14g