Scallops with Asparagus
- 15m Prep Time
- 20m Cook Time
- 35m Ready In
Sea scallops are pan-seared and served with sautéed asparagus in a white wine butter sauce. A quick and elegant spring dinner.
Ingredients
- 1 lb medium asparagus
- 3 tbsp olive oil
- 2 lbs large sea scallops tough ligament removed from side of each if attached
- 1/2 tsp black pepper
- 3/4 tsp salt
- 1/3 cup dry white wine
- 2 tsp white-wine vinegar
- 1/2 stick unsalted butter cut into tablespoon pieces
Nutrition (per serving, estimated)
Estimated based off 6 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 5.92 mg
- Iron: 0.23 mg
- Magnesium: 6.34 mg
- Phosphorus: 54.7 mg
- Potassium: 53.2 mg
- Zinc: 0.17 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 lb medium asparagus
- 3 tbsp olive oil
- 1/2 tsp black pepper
- 3/4 tsp salt
- 1/3 cup dry white wine
- 2 tsp white-wine vinegar
Prepare
- 2 lbs large sea scallops, tough ligament removed from side of each if attached
- 1/2 stick unsalted butter, cut into tablespoon pieces
Let's Cook
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Step 1.
Trim asparagus, then cut stems into 1/4-inch-thick diagonal slices, leaving tips whole.
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Step 2.
Heat 1 tablespoon oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking.
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Step 3.
Sauté asparagus, stirring occasionally, until just tender, 5 to 6 minutes.
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Step 4.
Transfer with a slotted spoon to a plate, reserving skillet off heat (do not clean).
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Step 5.
Pat scallops dry.
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Step 6.
Sprinkle with pepper and 1/2 teaspoon salt.
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Step 7.
Add 1 tablespoon oil to skillet and heat over moderately high heat until hot but not smoking.
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Step 8.
Sauté half of scallops, turning over once, until browned and just cooked through, 4 to 6 minutes total.
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Step 9.
Transfer scallops with tongs to another plate as cooked.
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Step 10.
Wipe out skillet with paper towels.
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Step 11.
Add remaining tablespoon oil and heat until hot but not smoking.
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Step 12.
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.)
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Step 13.
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.
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Step 14.
Add any scallop juices accumulated on plate and bring to a simmer.
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Step 15.
Reduce heat to low and whisk in butter, 1 tablespoon at a time, until incorporated.
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Step 16.
Add asparagus and remaining 1/4 teaspoon salt and cook until heated through, about 1 minute.
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Step 17.
Serve scallops topped with asparagus and sauce.