1/1 Photo of Scallops on Asparagus Spears With Wine Reduction
Vino Girl's Note:
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.
My Private Note
Units: US | Metric
- 1Cook asparagus in boiling water in a large skillet 3 minutes or until crisp tender.
- 2Drain on paper towels and set aside.
- 3Keep warm.
- 4Combine flour, Old Bay, and paprika in a shallow pan.
- 5Stir to blend thoroughly. Add scallops and coat with flour mixture.
- 6Dry 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.
- 7Top asparagus with scallops and cover to keep warm. Add wine and dill weed to pan residue.
- 8Bring to a boil and cook 1-2 minutes or until liquid measures about 1/3 cup.
- 9Remove from heat; stir in remaining 1 tablespoon butter and stir until completely melted. Pour sauce evenly over scallops.
- 10Garnish with lemon wedges, if desired.
Browse Our Top Lemon Recipes
You Might Also Like...View All Lemon Recipes
Nutritional Facts for Scallops on Asparagus Spears With Wine Reduction
Serving Size: 1 (263 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 236.0
- Calories from Fat 88
- Total Fat 9.7 g
- Saturated Fat 5.6 g
- Cholesterol 60.4 mg
- Sodium 259.0 mg
- Total Carbohydrate 10.3 g
- Dietary Fiber 2.0 g
- Sugars 1.5 g
- Protein 21.8 g
The following items or measurements are not included:
Old Bay Seasoning