Seared Scallops With Asparagus

By Meisje

Ingredients

• 1 1 1 lb of asparagus, ends trimmed
• 3 3 3 tablespoons of good olive oil
• 1.5 1.5 1.5 lb of large sea scallops
• 1/2 1/2 1/2 teaspoon of fresh ground black pepper
• 3/4 3/4 3/4 teaspoon of Kosher salt
• 1/3 1/3 1/3 cup of dry white wine
• 2 2 2 teaspoons of white wine vinegar
• 1/2 1/2 4 stick of unsalted butter, cut into 4 pieces

Details

Servings 4

Preparation

Step 1

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 5 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 ½ teaspoon of salt.
Add another tablespoon of oil to the skillet and heat over medium high heat.
Saute half of scallops, flipping once, until nicely browned and just cooked through, about 5 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, 1 piece at a time, until incorporated.
Add asparagus and remaining ¼ teaspoon of salt and cook for about another minute.
Serve scallops topped with asparagus and sauce.