Scallops on Asparagus Spears with Wine Reduction10 Reviews
- Prep: 15 min
- Cook: 10 min
- Ready In: 25 min
“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.” - by Old Bay®
Original recipe yields 4 servings
- 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.
- Combine flour, Old Bay, and paprika in a shallow pan. Stir to blend thoroughly. Add scallops and coat evenly with flour mixture.
- 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.
- 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.
Amount Per Serving (4 total)
- 288 cal
- 10 g
- 15.4 g
Based on a 2,000 calorie diet
Reviews (10)Rate This Recipe
"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...." See more"
"I didn't make the asparagus, but I thought the scallops were perfect! (this was my first time cooking them too)..." See more"
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