Sea Scallops and Asparagus With Vermouth
- Ready In:
- 15mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 3 tablespoons extra virgin olive oil
- 1 shallot, chopped
- 3⁄4 lb fresh asparagus spear (tender parts only and cut into 1-inch pieces)
- salt and pepper
- 2 tablespoons capers, drained
- 1⁄4 cup fresh parsley leaves, chopped
- 16 sea scallops
- 1⁄2 cup vermouth
directions
- Heat a large nonstick skillet over medium high heat.
- Add 2 tablespoons of olive oil and the chopped shallots to the pan. Cook shallots in oil for about 1 minute.
- Add the asparagus pieces and saute until tender crisp.
- Season asparagus with salt and pepper and add the capers and parsley. Cook for an additional minute.
- Transfer asparagus mixture to a serving dish.
- Season drained and trimmed scallops with salt and pepper. And using the same skillet, turn heat up and add the remaining tablespoon of olive oil.
- Immediately place the scallops in the hot pan and sear in a single layer, until they are carmelized, about 2 minutes on each side.
- Add vermouth and cook 1 to 2 minutes to cook out the alcohol.
- Arrange scallops in vermouth over the top of the asparagus and serve.
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RECIPE SUBMITTED BY
Bobbie S.
San Jose, CA
This is a picture of me with my oldest grandson, DJ and was taken this past summer when we went on a cruise and land tour of Alaska.
I am retired after working for the same company for 25 years. My husband is a retired military officer. After the military he started working for Lockheed and is now retired from there as well. We live in San Jose, CA and have lived in the same house for over 33 years. We have two grown children and 6 beautiful grandchildren. I love to try new recipes and jazz up old ones. Taste of Home and Southern Living are my favorite recipe magazines(I enjoy reading a little bit about the people who submit the recipes). Recipe Zaar is just an incredible site. I've made many new friends since joining. I have tons of cookbooks -- but now when I need a new recipe that I know I can count on, I come here!
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