Scallops With Asparagus

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 lb asparagus
• 2 tablespoons olive oil
• 1 lb large scallop
• 1/4 cup wine, dry
• 2 teaspoons wine vinegar
• 1 1/2 tablespoons unsalted butter

Recipe

• 1 trim asparagus, then cut stems into 1/4-inch-thick diagonal slices, leaving tips whole.
• 2 heat 1 tablespoon oil in a 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 salt. add 1 tablespoon oil to skillet and heat over moderately high heat until hot but not smoking, then sauté the scallops, turning over once, until browned and just cooked through, 4 to 6 minutes total. transfer scallops with tongs to another plate and cover it to keep it warm.
• 4 carefully add wine and vinegar to skillet (mixture may spatter) and boil, scraping up brown bits, until liquid is reduced to about 3 tablespoons, about 1 minute. add any scallop juices accumulated on plate and bring to a simmer.
• 5 reduce heat to low and whisk in butter, 1 tablespoon at a time, until incorporated.
• 6 enjoy!