Scallops on Asparagus Spears With Wine Reduction Recipe #115905
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 recipe #15562 is good. This recipe's source is McCormick.
by Vino Girl
30 min | 15 min prep
SERVES 4
- 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)
- Cook asparagus in boiling water in a large skillet 3 minutes or until crisp tender.
- Drain on paper towels and set aside.
- Keep warm.
- Combine flour, Old Bay, and paprika in a shallow pan.
- Stir to blend thoroughly. Add scallops and coat with flour mixture.
- 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.
- Top asparagus with scallops and cover to keep warm. Add wine and dill weed to pan residue.
- Bring to a boil and cook 1-2 minutes or until liquid measures about 1/3 cup.
- Remove from heat; stir in remaining 1 tablespoon butter and stir until completely melted. Pour sauce evenly over scallops.
- Garnish with lemon wedges, if desired.
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5 stars