Prep 5 mins
Cook 25 mins
From Gourmet April 2007. Super quick!
- 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 white wine
- 2 teaspoons white wine vinegar
- 1⁄4 cup unsalted butter, cut into tablespoon pieces
- Trim asparagus, then cut stems into 1/4-inch-thick diagonal slices, leaving tips whole.
- 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).
- 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.
- 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.).
- 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.
- Reduce heat to low and whisk in butter, 1 tablespoon at a time, until incorporated.
- Add asparagus and remaining 1/4 teaspoon salt and cook until heated through, about 1 minute.
- Serve scallops topped with asparagus and sauce.
Oh my goodness this was so tasty!!! I served it with rice pilaf (box style) and baby carrots with shallots. So good!!! Thank you for sharing it.
Very good even though I cut the oil and butter in half. I also used rice vinegar instead of the wine vinegar specified. Thanks for sharing!