This scallops with asparagus recipe is a simple and elegant dish. It’s only has a few ingredients, and it’s fast and easy to prepare. Scallops and asparagus are a terrific combination and the white wine butter sauce really brings them together.
Makes 2 small or 4 large portions of Scallops with Asparagus
Makes 2 small or 4 large portions of Scallops with Asparagus
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Ingredients:
- 1 lb medium asparagus, trimmed, cut in 1-inch pieces, tips left whole
- 2 tbsp olive oil
- 1 lb large sea scallops, trimmed if necessary
- salt and pepper to taste
- 1/3 cup dry white wine
- 2 teaspoons white wine vinegar
- 2 tbsp cold unsalted butter, cut into small pieces
Preparation:
Heat 1 tablespoon oil in a 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).
Pat scallops dry and sprinkle with pepper and salt. Add 1 tablespoon oil to skillet and heat over moderately high heat until hot but not smoking, then sauté the scallops, turning over once, until browned and just cooked through, 4 to 6 minutes total. Transfer scallops to another plate and cover loosely with foil to keep warm.
Add wine and vinegar to skillet (mixture may spatter) and boil, scraping up any browned bits, until liquid is reduced by half, about 1 minute. Add any accumulated scallop juices on plate and bring to a simmer. Turn off heat and whisk in butter, one piece at a time, until incorporated. Plate scallops and asparagus, spoon sauce over and serve immediately.
Pat scallops dry and sprinkle with pepper and salt. Add 1 tablespoon oil to skillet and heat over moderately high heat until hot but not smoking, then sauté the scallops, turning over once, until browned and just cooked through, 4 to 6 minutes total. Transfer scallops to another plate and cover loosely with foil to keep warm.
Add wine and vinegar to skillet (mixture may spatter) and boil, scraping up any browned bits, until liquid is reduced by half, about 1 minute. Add any accumulated scallop juices on plate and bring to a simmer. Turn off heat and whisk in butter, one piece at a time, until incorporated. Plate scallops and asparagus, spoon sauce over and serve immediately.
