Scallops on Asparagus Spears with Wine Reduction

Scallops on Asparagus Spears with Wine Reduction

10
Old Bay(R) 0

"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

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  • 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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Lucky Noodles
4/23/2008

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.

Khristin
7/11/2008

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

Danielle's Recipes
5/14/2008

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