Dinner Tonight: Scallops with Asparagus and Sugar Snap Peas

Name: Dinner Tonight: Scallops with Asparagus and Sugar Snap Peas
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 227 grams thin asparagus, tough ends removed, cut into 2-inch pieces; 59 milliliters canola oil; 2 Tbsps fresh dill, chopped; 1 Tbsp fresh tarragon, chopped; 4 Tbsps olive oil, divided; 4 servings salt and pepper; 4 servings salt and black pepper; 454 grams sea scallops (about 12); 3 Tbsps sherry vinegar; 227 grams sugar snap peas; 3 Tbsps unsalted butter, cut into 12 pieces

One portion of this dish contains about 3g of protein, 37g of fat, and a total of 365 calories. This gluten free and vegetarian recipe serves 4. Head to the store and pick up olive oil, sherry vinegar, dill, and a few other things to make it today. From preparation to the plate, this recipe takes about 30 minutes.

Instructions

Pour vinegar into a medium-sized bowl. Slowly whisk in the olive and canola oils. Stir in the chopped herbs and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Vinegar

Herbs

Olives

Equipment you will use

Whisk

Bowl

Add two tablespoons of the olive oil to a large saute pan and turn heat to medium-high. When shimmering, add the sugar snap peas and asparagus. Cook, stirring often, until tender and bright green, three to four minutes.

Ingredients you will need

Sugar Snap Peas

Asparagus

Olive Oil

Equipment you will use

Frying Pan

Transfer to a second medium-sized bowl. Toss with about half of the vinaigrette and taste.

Ingredients you will need

Vinaigrette

Equipment you will use

Bowl

Add more of the vinaigrette if needed.

Ingredients you will need

Vinaigrette

Dry the scallops with paper towels, and then season each with salt and pepper on both sides.

Ingredients you will need

Salt And Pepper

Scallops

Equipment you will use

Paper Towels

Pour the remaining two tablespoons of olive oil into a large nonstick skillet. Turn heat to medium-high. When shimmering, add the scallops to the pan. Top each scallop with a piece of butter.

Ingredients you will need

Olive Oil

Scallops

Butter

Equipment you will use

Frying Pan

Let them cook undisturbed until golden brown on the bottom, about three minutes. Flip them and cook until golden brown on the other side, about two minutes.

Transfer scallops to a plate.

Ingredients you will need

Scallops

Divide the asparagus and sugar snap peas among four plates. Top each with three scallops. Season with salt and pepper to taste.

Ingredients you will need

Salt And Pepper

Sugar Snap Peas

Asparagus

Scallops

Equipment

Ingredients

Servings:

227grams

thin asparagus, tough ends removed, cut into 2-inch pieces 59milliliters

canola oil 2Tbsps

fresh dill, chopped 1Tbsp

fresh tarragon, chopped 4Tbsps

olive oil, divided 4servings

salt and pepper 4servings

salt and black pepper 454grams

sea scallops (about 12)3Tbsps

sherry vinegar 227grams

sugar snap peas 3Tbsps

unsalted butter, cut into 12 pieces

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Chardonnay, Chenin Blanc, and Pinot Noir are my top picks for Scallops. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. The GEN5 Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 9 dollars per bottle.