Seared Scallops with Asparagus
Gently seared sea scallops in a lovely white wine butter sauce with asparagus is simply amazing. And easy to make!
Author: Kris Longwell
Recipe type: Seafood
- 1 lb of asparagus, ends trimmed
- 3 tablespoons of good olive oil
- 1.5 lb of large sea scallops
- ½ teaspoon of fresh ground black pepper
- ¾ teaspoon of Kosher salt
- ⅓ cup of dry white wine
- 2 teaspoons of white wine vinegar
- ½ stick of unsalted butter, cut into 4 pieces
- Heat 1 tablespoon of oil in a large non-stick skillet over medium-high heat.
- Saute the asparagus, stirring every now and then, until tender...about 5 to 6 minutes.
- Transfer the asparagus to a plate. Don't clean out the skillet.
- Pat the scallops dry with a paper towel, then sprinkle with the pepper and ½ teaspoon of salt.
- Add another tablespoon of oil to the skillet and heat over medium high heat.
- Saute half of scallops, flipping once, until nicely browned and just cooked through, about 5 to 6 minutes total.
- Transfer the scallops to another plate, as they are cooked.
- Wipe out skillet, and add the remaining oil, and repeat with the remaining uncooked scallops. Once cooked, transfer to plate (don't wipe out skillet this time).
- Carefully add the wine and vinegar to the skillet and boil, scraping up browned bits, until the sauce has reduced to about ¼ cup, about 3 minutes.
- Add any scallop juices that have accumulated on the plate and bring to a simmer.
- Reduce heat to low and whisk in the butter, 1 piece at a time, until incorporated.
- Add asparagus and remaining ¼ teaspoon of salt and cook for about another minute.
- Serve scallops topped with asparagus and sauce.