Scallops with Asparagus
A elegant seafood dish featuring perfectly seared sea scallops paired with tender-crisp asparagus in a white wine butter sauce. This restaurant-quality meal combines the sweetness of scallops with the fresh, bright flavors of asparagus.
Ingredients
- •1 lb medium asparagus
- •3 tablespoons olive oil
- •2 lb large sea scallops
- •½ teaspoon black pepper
- •¾ teaspoon salt
- •⅓ cup dry white wine
- •2 teaspoons white-wine vinegar
- •½ stick unsalted butter
- •
Cooking Instructions
- 1.
Trim asparagus, then cut stems into 1/4-inch-thick diagonal slices, leaving tips whole.
5 min
- 2.
Heat 1 tablespoon oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then sauté asparagus, stirring occasionally, until just tender, 5 to 6 minutes. Transfer with a slotted spoon to a plate, reserving skillet off heat (do not clean).
6 min
- 3.
Pat scallops dry and sprinkle with pepper and 1/2 teaspoon salt. Add 1 tablespoon oil to skillet and heat over moderately high heat until hot but not smoking, then sauté half of scallops, turning over once, until browned and just cooked through, 4 to 6 minutes total. Transfer scallops with tongs to another plate as cooked.
6 min
- 4.
Wipe out skillet with paper towels, then add remaining tablespoon oil and heat until hot but not smoking. Sauté remaining scallops, turning over once, until browned and cooked through, 4 to 6 minutes total, transferring to plate. (Do not wipe out skillet after second batch.)
6 min
- 5.
Carefully add wine and vinegar to skillet (mixture may spatter) and boil, scraping up brown bits, until liquid is reduced to about 2 tablespoons, about 1 minute.
1 min
- 6.
Reduce heat to low and whisk in butter, 1 tablespoon at a time, until incorporated.
3 min
- 7.
Add asparagus and remaining 1/4 teaspoon salt and cook until heated through, about 1 minute.
1 min
- 8.
Serve scallops topped with asparagus and sauce.
2 min
