Scallops on Asparagus Spears With Wine Reduction

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. 1

   Cook asparagus in boiling water in a large skillet 3 minutes or until crisp tender.

2. 2

   Drain on paper towels and set aside.

3. 3

   Keep warm.

4. 4

   Combine flour, Old Bay, and paprika in a shallow pan.

5. 5

   Stir to blend thoroughly. Add scallops and coat with flour mixture.

6. 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. 7

   Top asparagus with scallops and cover to keep warm. Add wine and dill weed to pan residue.

8. 8

   Bring to a boil and cook 1-2 minutes or until liquid measures about 1/3 cup.

9. 9

   Remove from heat; stir in remaining 1 tablespoon butter and stir until completely melted. Pour sauce evenly over scallops.

10. 10

    Garnish with lemon wedges, if desired.