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Ingredients:
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1 1/2 cups Mini Potatoes (Choose Purple, Sweet or Russet Potatoes)
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1 1/2 tbsps. Butter (melted, divided)
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3 cups Asparagus (Trimmed)
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12 ozs. Scallops (defrosted)
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Sea Salt & Black Pepper (to taste)
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1/4 cup Parmigiano Reggiano
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Steps:
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Preheat the air fryer to 380°F (195°C).
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Toss the potatoes in half of the butter and cook in the air fryer for five minutes.
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Meanwhile, toss the asparagus in the remaining butter. Add them to the basket with the potatoes and cook for another seven minutes.
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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.
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Season everything with salt and pepper and top with parmesan cheese. Enjoy!
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Notes: ​
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Leftovers - Refrigerate in an airtight container for up to three days.
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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

Meet Melissa Slemp, owner at Abundant Health with Melissa. She is a certified holistic health coach with over 40 years of personal experience thriving with type 1 diabetes. Her expertise lies in empowering women who have T1D, enabling them to embrace their best lives with confidence, all while navigating their diagnosis with resilience.
Connect with Melissa and Get Her #1 Breakfast Recipe!
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