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.
- Serves: 2 persons
- 2tablespoons olive oil
- 1pound medium asparagus (trimmed, cut into 1-inch pieces, tips left whole)
- 1pound large sea scallops (trimmed if necessary)
- Salt and pepper to taste
- ⅓cup dry white wine
- 2teaspoons white wine vinegar
- 2tablespoons unsalted butter (cut into pieces)
Step 1Heat 1 tablespoon of the oil in a heavy nonstick skillet over moderately high heat until it's hot but not smoking.
Step 2Saute 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).
Step 3Pat the scallops dry and sprinkle with pepper and salt.
Step 4Add the remaining tablespoon of oil to the skillet and heat over moderately high heat until hot but not smoking.
Step 5Saute 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.
Step 6Add 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.
Step 7Turn 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.