Protein: Bon Cuisine Wild Caught Scallops with Lemon & Herb Butter Sauce
Starch: Herb rice pilaf (long-grain rice sautéed in butter with onion/garlic, then simmered in broth with parsley).
Vegetable: Oven-roasted asparagus tossed with olive oil, salt, pepper, and a touch of lemon zest.
Why it works:
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Citrusy lemon sauce on tender scallops brightens the palate.
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Aromatic rice pilaf complements the herbs, and lightly roasted asparagus adds crisp, fresh contrast.