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
Ingredients
- 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)
Instructions
Step 1
Heat 1 tablespoon of the oil in a heavy nonstick skillet over moderately high heat until it's hot but not smoking.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).Step 3
Pat the scallops dry and sprinkle with pepper and salt.Step 4
Add the remaining tablespoon of oil to the skillet and heat over moderately high heat until hot but not smoking.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.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.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.