Scallops with Asparagus

Name: Scallops with Asparagus
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 454 grams asparagus; 1 teaspoons black pepper; 79 milliliters dry white wine; 3 Tbsps olive oil; 1 teaspoons salt; 907 grams sea scallops, tough ligament removed from side of each if attached; 59 milliliters 1/2 stick unsalted butter, cut into tablespoon pieces; 2 teaspoons white-wine vinegar

One portion of this dish contains roughly 3g of protein, 22g of fat, and From preparation to the plate, this recipe takes around 30 minutes.

Instructions

Trim asparagus, then cut stems into 1/4-inch-thick diagonal slices, leaving tips whole.

Ingredients you will need

Asparagus

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 to 6 minutes.

Ingredients you will need

Asparagus

Cooking Oil

Equipment you will use

Frying Pan

Transfer with a slotted spoon to a plate, reserving skillet off heat (do not clean).

Equipment you will use

Slotted Spoon

Frying Pan

Pat scallops dry and sprinkle with pepper and 1/2 teaspoon salt.

Ingredients you will need

Scallops

Pepper

Salt

Add 1 tablespoon oil to skillet and heat over moderately high heat until hot but not smoking, then sauté half of scallops, turning over once, until browned and just cooked through, 4 to 6 minutes total.

Ingredients you will need

Scallops

Cooking Oil

Equipment you will use

Frying Pan

Transfer scallops with tongs to another plate as cooked.

Ingredients you will need

Scallops

Equipment you will use

Tongs

Wipe out skillet with paper towels, then add remaining tablespoon oil and heat until hot but not smoking. Sauté remaining scallops, turning over once, until browned and cooked through, 4 to 6 minutes total, transferring to plate. (Do not wipe out skillet after second batch.)

Ingredients you will need

Scallops

Cooking Oil

Equipment you will use

Paper Towels

Frying Pan

Carefully add wine and vinegar to skillet (mixture may spatter) and boil, scraping up brown bits, until liquid is reduced to about 2 tablespoons, about 1 minute.

Ingredients you will need

Vinegar

Wine

Equipment you will use

Frying Pan

Add any scallop juices accumulated on plate and bring to a simmer.

Ingredients you will need

Scallops

Reduce heat to low and whisk in butter, 1 tablespoon at a time, until incorporated.

Ingredients you will need

Butter

Equipment you will use

Whisk

Add asparagus and remaining 1/4 teaspoon salt and cook until heated through, about 1 minute.

Ingredients you will need

Asparagus

Salt

Serve scallops topped with asparagus and sauce.

Ingredients you will need

Asparagus

Scallops

Sauce

Equipment

Ingredients

Servings:

454grams

asparagus 1teaspoons

black pepper 79milliliters

dry white wine 3Tbsps

olive oil 1teaspoons

salt 907grams

sea scallops, tough ligament removed from side of each if attached 59milliliters

1/2 stick unsalted butter, cut into tablespoon pieces 2teaspoons

white-wine vinegar

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Scallops works really well with Chardonnay, Chenin Blanc, and Pinot Noir. 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. You could try Tenuta di Nozzole Le Bruniche Chardonnay. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 12 dollars per bottle.