Scallops with Asparagus
yield: Makes 4 servings | active time: 30 Min | total time: 30 min
Sautéing scallops and asparagus adds depth to their subtle flavors — and the dish only gets better with the addition of a silky beurre blanc–style sauce.
Ingredients:
- 225 g medium asparagus
- 3 tbsp olive oil
- 900 g large sea scallops, tough ligament removed from side of each if attached
- ½ tsp black pepper
- ¾ tsp salt
- ⅓ cup dry white wine
- 2 tsp white-wine vinegar
- ½ stick (¼ cup) unsalted butter, cut into tbsp pieces
Instructions:
- Trim asparagus, then cut stems into ¼-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 ½ 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 ¼ teaspoon salt and cook until heated through, about 1 minute.
- Serve scallops topped with asparagus and sauce.
