Sautéed Scallops With Asparagus Make an Elegant Dish
An elegant dish featuring pan-seared scallops and tender asparagus, unified by a flavorful white wine butter sauce.
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Instructions
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Heat 1 tablespoon oil in a heavy nonstick skillet over moderately high heat. Sauté asparagus for 5 to 6 minutes until tender, then transfer to a plate.
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Pat scallops dry and season with salt and pepper.
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Add the remaining 1 tablespoon oil to the skillet and heat. Sauté scallops for 4 to 6 minutes total, turning once, until browned and cooked. Transfer to a plate and cover loosely.
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To the same skillet, add white wine and white wine vinegar. Boil, scraping up any browned bits, until the liquid reduces by half. Stir in any accumulated scallop juices.
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Remove from heat and whisk in butter, one piece at a time, until smooth.
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Plate the scallops and asparagus, spoon the sauce over, and serve immediately.