Scallops on Asparagus Spears with Wine Reduction

Scallops on Asparagus Spears with Wine Reduction

10

"It's extremely important in any recipe using scallops to dry them well with paper towels before cooking them in a skillet or broiling. They retain water and pressing down lightly removes some of the water, allowing them to brown instead of stew."

Ingredients

25 m {{adjustedServings}} servings 288 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 288 kcal
  • 14%
  • Fat:
  • 10 g
  • 15%
  • Carbs:
  • 15.4g
  • 5%
  • Protein:
  • 31.2 g
  • 62%
  • Cholesterol:
  • 91 mg
  • 30%
  • Sodium:
  • 470 mg
  • 19%

Based on a 2,000 calorie diet

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Directions

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  1. Cook asparagus in boiling water in a large skillet 3 minutes or until just crisp tender. Drain on paper towels and set aside on a serving platter. Cover to keep warm.
  2. Combine flour, Old Bay, and paprika in a shallow pan. Stir to blend thoroughly. Add scallops and coat evenly with flour mixture.
  3. Dry skillet with a paper towel, if necessary, 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.
  4. 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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Reviews

10
  1. 11 Ratings

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Sooooo good. I was expecting a little more "kick", maybe I'll add some cayanne or something next time. I am sure I will use this recipe again and again.

I didn't make the asparagus, but I thought the scallops were perfect! (this was my first time cooking them too)

Just made this tonight and it was most excellent! I highly recommend the recipe as is.