Ingredients: |
Ingredients: 1 lb. medium asparagus
3 Tbsp. olive oil
2 lbs. large sea scallops, tough ligament removed from side of each, if attached.
½ tsp black pepper
¾ tsp. salt
⅓ cup dry white wine
2 tsp. white wine vinegar
½ stick (¼ cup) unsalted butter, cut into tablespoon pieces
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Directions: |
Directions:Trim asparagus, then cut stems into ¼-inch-thick diagonal slices, leaving the tips whole.
Heat 1 tablespoon oil in a 12-inch heavy nonstick skillet over moderately high heat until hot, but not smoking. Then sauté asparagus, stirring occasionally, until just tender, 5 or 6 minutes.
Transfer with a slotted spoon to a plate, taking skillet off the heat and set aside.
Pat scallops dry and sprinkle with pepper and ½ teaspoon salt.
Add 1 tablespoon oil to skillet and heat over moderately high heat until hot, but not smoking. Then sauté the first batch of scallops, turning over once, until browned and just cooked through, 4 to 6 minutes total.
Transfer scallops with tongs to another plate.
Wipe the skillet out with paper towels, then add remaining tablespoon oil and heat until hot, but not smoking. Sauté remaining scallops, turning over once, until browned and just cooked through, 4 to 6 minutes total.
Transfer scallops with tongs to another plate. (Do not wipe out skillet after the second batch.)
Carefully add wine and vinegar to the skillet (mixture may spatter) and boil, scraping up brown bits, until liquid is reduced to about 2 tablespoons (takes about a minute).
Add any scallop juices accumulated on the plate and bring it to a simmer.
Reduce heat to low and whisk in butter, 1 tablespoon at a time until incorporated.
Add asparagus and remaining ¼ teaspoon salt and cook until heated through about 1 minute.
Serve scallops topped with asparagus and sauce. |
This recipe for Scallops with Asparagus is from