Prep 15 mins
Cook 15 mins
This is a perfect light dish for spring or summer. I used bay scallops and reduced the cooking time to 2 minutes per side. An easy way to season the scallops is to put them in a plastic bag along with the coating mixture, and just shake the bag a few times. If you need the Old Bay, DiB's Old Bay Seasoning #2 is good. This recipe's source is McCormick.
- Cook asparagus in boiling water in a large skillet 3 minutes or until crisp tender.
- Drain on paper towels and set aside.
- Keep warm.
- Combine flour, Old Bay, and paprika in a shallow pan.
- Stir to blend thoroughly. Add scallops and coat with flour mixture.
- 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.
- Top asparagus with scallops and cover to keep warm. Add wine and dill weed to pan residue.
- Bring to a boil and cook 1-2 minutes or until liquid measures about 1/3 cup.
- Remove from heat; stir in remaining 1 tablespoon butter and stir until completely melted. Pour sauce evenly over scallops.
- Garnish with lemon wedges, if desired.
I made this recipe as is the first time and it was fantastic. The second time I made it, I added some Panko that I had ground to a powder, some grated parmesan and some turmeric to the flower/Old Bay mixture. I also used bay scallops and some tiger shrimp. PERFECT! This is so yummy. I absolutely love the sauce. Thank you so much for sharing the recipe.
I'd like to point out its wrong to go lower for cooking wines, keep quality as high as possible. And the keyword is evaporation, dont boil, because you can slightly caramelize the sugars in the wine, that can lead to bitterness, very low boil, steaming for enthusiasts is suggested.
My family loves asparagus but they did not like this at all. Sorry. As far as everything else it was great.