Scallops With Asparagus

Ingredients

• 1 lb asparagus
• 2 tablespoons olive oil
• 1 lb large scallop
• 1/4 cup white wine, dry
• 2 teaspoons white wine vinegar
• 1 1/2 tablespoons unsalted butter

Directions

1. 1

   Trim asparagus, then cut stems into 1/4-inch-thick diagonal slices, leaving tips whole.

2. 2

   Heat 1 tablespoon oil in a 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).

3. 3

   Pat scallops dry and sprinkle with pepper and salt. Add 1 tablespoon oil to skillet and heat over moderately high heat until hot but not smoking, then sauté the scallops, turning over once, until browned and just cooked through, 4 to 6 minutes total. Transfer scallops with tongs to another plate and cover it to keep it warm.

4. 4

   Carefully add wine and vinegar to skillet (mixture may spatter) and boil, scraping up brown bits, until liquid is reduced to about 3 tablespoons, about 1 minute. Add any scallop juices accumulated on plate and bring to a simmer.

5. 5

   Reduce heat to low and whisk in butter, 1 tablespoon at a time, until incorporated.

6. 6

   Enjoy!