Scallops On Asparagus Spears With Wine Reduction
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.
Steps
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.
Ingredients
asparagus spears, flour, old bay seasoning, paprika, butter, sea scallops, dry white wine, dried dill weed, lemon