Sautéed Scallops With Asparagus Make an Elegant Dish

Sautéed Scallops With Asparagus Make an Elegant Dish

Scallops and asparagus are a terrific taste combo, and the white wine butter sauce in this simple and elegant recipe really brings them together.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 2 persons



  1. Step 1

    Heat 1 tablespoon of the oil in a heavy nonstick skillet over moderately high heat until it's hot but not smoking.
  2. Step 2

    Saute the asparagus, stirring occasionally, until just tender, 5 to 6 minutes. Transfer with a slotted spoon to a plate; keep the skillet off the heat (do not clean).
  3. Step 3

    Pat the scallops dry and sprinkle with pepper and salt.
  4. Step 4

    Add the remaining tablespoon of oil to the skillet and heat over moderately high heat until hot but not smoking.
  5. Step 5

    Saute the scallops, turning over once, until browned and just cooked through, for 4 to 6 minutes total time. Transfer scallops to another plate and cover loosely with foil to keep warm.
  6. Step 6

    Add the white wine and white wine vinegar to the skillet and boil, scraping up any browned bits until liquid is reduced by half, about 1 minute. Add any accumulated scallop juices on the plate and bring to a simmer.
  7. Step 7

    Turn off the heat and whisk in the butter, one piece at a time, until incorporated. Plate the scallops and asparagus, spoon the sauce over and serve immediately.