Scallops on Asparagus Spears With Wine Reduction

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.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 24  asparagus spears, trimmed
• 2  tablespoons flour
• 1⁄2 teaspoon  Old Bay Seasoning
• 1⁄2 teaspoon paprika
• 3  tablespoons butter, divided
• 1  lb sea scallops, rinsed and patted dry
• 1⁄2 cup dry white wine
• 3⁄4 teaspoon dried dill weed
• 1  lemon, quartered (optional)

Directions

1. Cook asparagus in boiling water in a large skillet 3 minutes or until crisp tender.
2. Drain on paper towels and set aside.
3. Keep warm.
4. Combine flour, Old Bay, and paprika in a shallow pan.
5. Stir to blend thoroughly. Add scallops and coat with flour mixture.
6. 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.
7. Top asparagus with scallops and cover to keep warm. Add wine and dill weed to pan residue.
8. Bring to a boil and cook 1-2 minutes or until liquid measures about 1/3 cup.
9. Remove from heat; stir in remaining 1 tablespoon butter and stir until completely melted. Pour sauce evenly over scallops.
10. Garnish with lemon wedges, if desired.