Seared Scallops with Asparagus

Scallops-2
Oh, this is just wonderful.   I can’t say enough about this dish.  It’s so good.  Cook the scallops until nicely browned and crisp on the outside, and so deliciously juicy when you cut into them.  And the sauce?  Oh. You’ll just love these seared scallops with asparagus.
Asparagus in the skillet for seared scallops
Asparagus in the skillet
Seared scallops and asparagus in white wine and butter sauce
Seared scallops and asparagus in white wine and butter sauce

5.0 from 1 reviews
Seared Scallops with Asparagus
 
Prep time
Cook time
Total time
 
Gently seared sea scallops in a lovely white wine butter sauce with asparagus is simply amazing. And easy to make!
Author:
Recipe type: Seafood
Cuisine: American
Serves: 6
Ingredients
  • 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
Instructions
  1. Heat 1 tablespoon of oil in a large non-stick skillet over medium-high heat.
  2. Saute the asparagus, stirring every now and then, until tender...about 5 to 6 minutes.
  3. Transfer the asparagus to a plate. Don't clean out the skillet.
  4. Pat the scallops dry with a paper towel, then sprinkle with the pepper and ½ teaspoon of salt.
  5. Add another tablespoon of oil to the skillet and heat over medium high heat.
  6. Saute half of scallops, flipping once, until nicely browned and just cooked through, about 5 to 6 minutes total.
  7. Transfer the scallops to another plate, as they are cooked.
  8. 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).
  9. 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.
  10. Add any scallop juices that have accumulated on the plate and bring to a simmer.
  11. Reduce heat to low and whisk in the butter, 1 piece at a time, until incorporated.
  12. Add asparagus and remaining ¼ teaspoon of salt and cook for about another minute.
  13. Serve scallops topped with asparagus and sauce.

 

2 Comments

  • Absolutely delicious! I could’t have been more pleased. I didn’t have any white wine so I substituted cognac, otherwise I followed the recipe exactly. I’ve only made scallops a couple of times and it was so long ago I barely remember. I am definitely a novice with any kind of seafood. I expected to finish and think “Ok, now I know what to do better next time”, but it was fantastic the first time! I’ve saved this recipe and will make it again!

    • That’s awesome! I’m so glad you liked it. Aren’t those scallops melt-in-your mouth delicious?! Congratulations! Sounds like you handled this dish like a pro! And the congnac addition sounds really awesome. Thank you so much for letting us know…please stay in touch! Best, Kris (& Wesley).

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Rate this recipe: