Pan-Seared Scallops with Lemon Vinaigrette - Bodies of Empowerment

Ingredients

• 12 ounces sea scallops, thawed if frozen
• 3 tablespoons olive oil
• 1 pound asparagus spears, trimmed and cut into 2-inch pieces
• 1 medium red onion, cut into wedges
• Salt, to taste
• Black pepper, to taste
• 2 to 3 fresh basil sprigs, including stems
• 2 tablespoons fresh basil leaves, cut into strips (optional)
• 2 lemons