You are here:About>Food & Drink>American Food> Recipe Index> Seafood> Asparagus and Scallops Recipe - How to Make Scallops with Asparagus - Easy Scallop Recipes
About.comAmerican Food
This scallops with asparagus recipe is fast and tasty!
Photo © Meryl Paul
At a Glance
Prep Time : 5min
Cook Time : 15min
Course : Dinner, Entree, Main Course
Special : Cooking for Two, Easy, Few Ingredients, High Protein, Low Carb, Nutrient Dense, Quick
Type of Prep : Sauté
Cuisine : French, Fusion, U.S. Regional
 
Newsletters & RSSEmail to a friendSubmit to Digg

Scallops with Asparagus

From Meryl from My Little World of Food

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

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.
User Reviews Write Review
 All Topics | Email Article | | |
Advertising Info | News & Events | Work at About | SiteMap | Reprints | HelpOur Story | Be a Guide
User Agreement | Ethics Policy | Patent Info. | Privacy Policy©2008 About, Inc., A part of The New York Times Company. All rights reserved.