Scallops on Asparagus Spears With Wine Reduction |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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. 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.
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