Scallops With Asparagus

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 lb medium asparagus
• 3 tablespoons olive oil
• 2 lbs large scallops, tough ligament removed from side of each if attached
• 1/2 teaspoon black pepper
• 3/4 teaspoon salt
• 1/3 cup dry wine
• 2 teaspoons wine vinegar
• 1/4 cup unsalted butter, cut into tablespoon pieces

Recipe

• 1 trim asparagus, then cut stems into 1/4-inch-thick diagonal slices, leaving tips whole.
• 2 heat 1 tablespoon oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then sauté asparagus, stirring occasionally, until just tender, 5 to 6 minutes. transfer with a slotted spoon to a plate, reserving skillet off heat (do not clean).
• 3 pat scallops dry and sprinkle with pepper and 1/2 teaspoon salt. add 1 tablespoon oil to skillet and heat over moderately high heat until hot but not smoking, then sauté half of scallops, turning over once, until browned and just cooked through, 4 to 6 minutes total. transfer scallops with tongs to another plate as cooked.
• 4 wipe out skillet with paper towels, then add remaining tablespoon oil and heat until hot but not smoking. 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.).
• 5 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. add any scallop juices accumulated on plate and bring to a simmer.
• 6 reduce heat to low and whisk in butter, 1 tablespoon at a time, until incorporated.
• 7 add asparagus and remaining 1/4 teaspoon salt and cook until heated through, about 1 minute.
• 8 serve scallops topped with asparagus and sauce.