Sauteed Scallops and Asparagus with Cauliflower Rice - A Balanced You

Ingredients

• 1 lb Sea Scallops
• Avocado Oil for Sauteing
• Salt & Pepper to Taste
• 1 cup White Wine
• ½ Lemon - Juiced
• 2 tbsp Butter
• 1 Bag Frozen Cauliflower Rice
• 1 Glug of EVOO
• 1 Handful of Cherry Tomatoes
• 1 Shallot - Thinly Sliced
• Seasoning of Your Choice - I'm Using Kirkland's Organic No-Salt Seasoning
• 1 lb Asparagus - Tough Ends Snapped Off or Trimmed
• 1 -2 TBSP EVOO
• 1 Squeeze Lemon Juice