Seared Scallops with Asparagus
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4 people
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Calories
351 kcal
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Cuisine
American
Seared Scallops with Asparagus
Description
Seared Scallops with Asparagus combines succulent sea scallops and crisp asparagus sautéed with olive oil. The scallops are seasoned simply with salt and pepper, then cooked in a skillet to develop a caramelized exterior while maintaining a tender interior. After cooking the scallops, the pan is deglazed with dry white wine and white wine vinegar, creating a flavorful sauce that is reduced and finished with butter for richness and shine. The asparagus is cooked separately until just tender, retaining a slight snap that complements the scallops' texture.
The balance of sautéed vegetables and pan-seared seafood brings a contrast of textures and freshness to this dish. The acidity from the vinegar and wine in the sauce brightens the flavors and helps cut through the richness of the butter and scallops. This dish can be served as a light main course or elegant starter, ideally accompanied by a simple side like rice, crusty bread, or a light salad.
Cooking the scallops in two batches ensures they brown evenly without overcrowding the pan, which helps preserve their tenderness. The use of fresh scallop juices collected while cooking adds additional flavor to the sauce. The asparagus should be stirred frequently during sautéing to cook evenly without becoming soft. This recipe provides a straightforward approach to seafood preparation while highlighting the delicate flavor of scallops paired with a fresh vegetable.
Ingredients
- 1 lb asparagus ends trimmed
- 3 tablespoon olive oil
- 1½ lb sea scallops
- ½ teaspoon black pepper freshly ground
- ¾ teaspoon kosher salt
- ⅓ cup white wine dry
- 2 teaspoon white wine vinegar
- 4 tablespoon butter unsalted
Instructions
- 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 3 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 the scallops, flipping once, until nicely browned and just cooked through, about 6 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 until melted and incorporated.
- Add asparagus and the remaining ¼ teaspoon of salt and cook for about another minute.
- Serve scallops topped with asparagus and sauce.
Notes
- Use a dry white wine such as Sauvignon Blanc for deglazing to add balanced acidity.
- Pat scallops dry before cooking to promote better browning and prevent steaming.
- Cook scallops in batches to avoid overcrowding, which ensures a good sear and even cooking.
- Serve immediately after cooking to enjoy the scallops at their optimal tenderness.
- Refer to the video tutorial for a detailed visual guide to the cooking process.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 351 kcal
% Daily Value*
| Calories | 351kcal | 18% |
| Carbohydrates | 11g | 4% |
| Protein | 23g | 46% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 71mg | 24% |
| Sodium | 1108mg | 46% |
| Potassium | 600mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 1214IU | 24% |
| Vitamin C | 6mg | 7% |
| Calcium | 44mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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