Scallops On Asparagus Spears With Wine Reduction

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 24 asparagus spears, trimmed
• 2 tablespoons flour
• 1/2 teaspoon old bay seasoning
• 1/2 teaspoon paprika
• 3 tablespoons butter, divided
• 1 lb sea scallops, rinsed and patted dry
• 1/2 cup dry wine
• 3/4 teaspoon dried dill weed
• 1 lemon, quartered (optional)

Recipe

• 1 cook asparagus in boiling water in a large skillet 3 minutes or until crisp tender.
• 2 drain on paper towels and set aside.
• 3 keep warm.
• 4 combine flour, old bay, and paprika in a shallow pan.
• 5 stir to blend thoroughly. add scallops and coat with flour mixture.
• 6 dry skillet with a paper towel, and place over medium-high heat until hot. add 2 tablespoons of butter. when butter is melted, add scallops and cook 4 minutes, turn and cook 4 minutes longer or until opaque in center.
• 7 top asparagus with scallops and cover to keep warm. add wine and dill weed to pan residue.
• 8 bring to a boil and cook 1-2 minutes or until liquid measures about 1/3 cup.
• 9 remove from heat; stir in remaining 1 tablespoon butter and stir until completely melted. pour sauce evenly over scallops.
• 10 garnish with lemon wedges, if desired.