Seared Scallops with Asparagus and White Wine Sauce
The simple sauce on this dish is the perfect way to highlight the sweetness of the scallops and the green flavor of the asparagus.
Serves: 4Hands-on: 25 minutesTotal: 25 minutesDifficulty: Medium
- 1 lb. asparagus, trimmed
- 2 lbs. fresh sea scallops, washed and patted dry
- 1⁄2 tsp. ground black pepper
- 2 tsp. salt, divided
- 4 Tbsp. butter, divided
- 2 Tbsp. vegetable oil
- 1⁄2 cup dry white wine
- Bring a large pot of water to a boil over medium-high heat. Blanch the asparagus in the water for 4 minutes. Transfer the asparagus to a bowl of ice water. Cool and then drain. Set aside.
- Season the scallops with pepper and 1 1⁄2 teaspoon salt. Heat a large skillet over high heat. Add 2 tablespoons butter and the oil. Heat until the butter has melted and stopped sizzling. Add the scallops. Sear the scallops for 4 minutes on the first side, then turn and cook on the other side for 1 minute. Move to a plate and cover to keep warm.
- Drain off any remaining oil in the skillet. Add the wine and scrape the bottom of the pan, loosening any bits as you stir. Reduce heat to medium and cook the wine down by half. Remove from the heat and stir in the remaining salt and the remaining butter. Stir until all the butter has melted.
- Add the asparagus and toss to coat. Transfer the asparagus to a serving plate, top with the scallops and pour the sauce over the top. Serve immediately.