Scallops on Asparagus Spears With Wine Reduction

Recipe by Vino Girl
READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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