Recipe by Chef Penn State
I found this recipe on Inspired Bites who adapted it from Gourmet Magazine. As a lover of scallops and easy cooking, this recipe seems to be extremely simple and delicious. I haven't tried it, but it sound delicious.
- 1 lb asparagus
- 2 tablespoons olive oil
- 1 lb large scallop
- 1⁄4 cup white wine, dry
- 2 teaspoons white wine vinegar
- 1 1⁄2 tablespoons unsalted butter
Directions See How It's Made
- Trim asparagus, then cut stems into 1/4-inch-thick diagonal slices, leaving tips whole.
- 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).
- 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.
- 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.
- Reduce heat to low and whisk in butter, 1 tablespoon at a time, until incorporated.