Ingredients

The following ingredients have 4 Servings
  • 1 lb asparagus (ends trimmed)
  • 3 tbsp olive oil
  • 1½ lb sea scallops
  • ½ tsp black pepper (freshly ground)
  • ¾ tsp Kosher salt
  • ⅓ cup dry white wine
  • 2 tsp white wine vinegar
  • 4 tbsp unsalted butter

Instruction

  • Heat 1 tablespoon of oil in a large non-stick skillet over medium-high heat.
  • Saute the asparagus, stirring every now and then, until tender...about 3 minutes.
  • Transfer the asparagus to a plate. Don't clean out the skillet.
  • Pat the scallops dry with a paper towel, then sprinkle with the pepper and 1/2 teaspoon of salt.
  • Add another tablespoon of oil to the skillet and heat over medium high heat.
  • Saute half of the scallops, flipping once, until nicely browned and just cooked through, about 6 to 8 minutes total.
  • Transfer the scallops to another plate, as they are cooked.
  • Wipe out skillet, and add the remaining oil, and repeat with the remaining uncooked scallops. Once cooked, transfer to plate (don't wipe out skillet this time).
  • Carefully add the wine and vinegar to the skillet and boil, scraping up browned bits, until the sauce has reduced to about ¼ cup, about 4 minutes.
  • Add any scallop juices that have accumulated on the plate and bring to a simmer.
  • Reduce heat to low and whisk in the butter until melted and incorporated.
  • Add asparagus and the remaining ¼ teaspoon of salt and cook for about another minute.
  • Serve scallops topped with asparagus and sauce.