Scallops With Asparagus

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From gourmet april 2007. Super quick!!

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Steps

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

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Heat 1 tablespoon oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking , then saut asparagus , stirring occasionally , until just tender , 5 to 6 minutes.

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Transfer with a slotted spoon to a plate , reserving skillet off heat.

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Pat scallops dry and sprinkle with pepper and 1 / 2 teaspoon salt.

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Add 1 tablespoon oil to skillet and heat over moderately high heat until hot but not smoking , then saut half of scallops , turning over once , until browned and just cooked through , 4 to 6 minutes total.

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Transfer scallops with tongs to another plate as cooked.

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Wipe out skillet with paper towels , then add remaining tablespoon oil and heat until hot but not smoking.

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Saut remaining scallops , turning over once , until browned and cooked through , 4 to 6 minutes total , transferring to plate.

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Carefully add wine and vinegar to skillet and boil , scraping up brown bits , un.

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Ingredients

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asparagus, olive oil, large scallops, black pepper, salt, dry white wine, white wine vinegar, unsalted butter