Scallops on Asparagus Spears With Wine Reduction
"This is a perfect light dish for spring or summer. I used bay scallops and reduced the cooking time to 2 minutes per side. An easy way to season the scallops is to put them in a plastic bag along with the coating mixture, and just shake the bag a few times. If you need the Old Bay, DiB's recipe #15562 is good. This recipe's source is McCormick."
photo by Vino Girl
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 24 asparagus spears, trimmed
- 2 tablespoons flour
- 1⁄2 teaspoon Old Bay Seasoning
- 1⁄2 teaspoon paprika
- 3 tablespoons butter, divided
- 1 lb sea scallops, rinsed and patted dry
- 1⁄2 cup dry white wine
- 3⁄4 teaspoon dried dill weed
- 1 lemon, quartered (optional)
directions
- Cook asparagus in boiling water in a large skillet 3 minutes or until crisp tender.
- Drain on paper towels and set aside.
- Keep warm.
- Combine flour, Old Bay, and paprika in a shallow pan.
- Stir to blend thoroughly. Add scallops and coat with flour mixture.
- Dry skillet with a paper towel, 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I made this recipe as is the first time and it was fantastic. The second time I made it, I added some Panko that I had ground to a powder, some grated parmesan and some turmeric to the flower/Old Bay mixture. I also used bay scallops and some tiger shrimp. PERFECT! This is so yummy. I absolutely love the sauce. Thank you so much for sharing the recipe. -
I'd like to point out its wrong to go lower for cooking wines, keep quality as high as possible. And the keyword is evaporation, dont boil, because you can slightly caramelize the sugars in the wine, that can lead to bitterness, very low boil, steaming for enthusiasts is suggested. -
My family loves asparagus but they did not like this at all. Sorry. As far as everything else it was great. -
Following, BoxO'Wine's suggestion, we doubled the sauce for the bay scallops that we used. After reduction, we found it to be quite bitter and added a little cream to calm the flavor. This helped. Served with rice, the doctored sauce balanced nicely with the flavors of the scallops and asparagus. -
Wow! We really enjoyed this one. I followed recipe exactly but doubled the sauce because I also used 2 lbs of bay scallops instead of the sea scallops. The wine reduction sauce with the dried dill (I used 1 tsp dill instead of doubling) really made this dish and highlighted the flavor of the asparagus. Definitely a keeper.
Tweaks
-
Wow! We really enjoyed this one. I followed recipe exactly but doubled the sauce because I also used 2 lbs of bay scallops instead of the sea scallops. The wine reduction sauce with the dried dill (I used 1 tsp dill instead of doubling) really made this dish and highlighted the flavor of the asparagus. Definitely a keeper.
RECIPE SUBMITTED BY
Vino Girl
United States
My husband and I married straight out of college in July of 1992. I work as the Assistant Manager at a wine shop which allows me to drink on the job! (OK, not that much, but it's still a fun job...) Besides helping customers choose wine they will like (and also help with food and wine pairings for their menus), I also get to help with the catering end of the business, so I get to spend a fair amount of time in the kitchen making fun appetizers and beautiful food displays. I also work part-time at the fromagerie next door. So yeah - that means I eat on the job, too. :^D
We live on several peaceful wooded acres on a cute little river in rural NE Wisconsin, with a cranky old-lady Burmese and whatever stray outdoor cats that have decided to adopt us on any given day. The cute puppy in the picture is Jake, our Elhew-bred English Pointer that we brought home on Easter weekend 2007. I've also got 2 painted turtles named Dennis and Fuzz, and a bunch of fish (koi and goldfish, along with the guppies & swordtails in the turtle tank).
I USUALLY eat and cook healthy, but I rarely pass up dessert, either. I do not eat red meat, and try to limit other animal products, too. I love to bake, although I seem to collect a lot of scone and biscotti recipes which I NEVER get around to making. I bake and eat A LOT of cookies and muffins... I almost always reduce the sugar by 1/4 and use whole wheat pastry flour for at least part of the flour. Those two changes do so much to make recipes healthier without compromising taste. I try to reduce fat whenever I can, too, but while I want to eat healthy, I still want to ENJOY what I eat!!!
I seem to give a lot of 4 and 5 star reviews here - I seem to have a pretty good sense of what I like by looking at a recipe before I try it. Thank you to anyone that tries my recipes in return, or photographs them.
Amber:
<img src="http://netnet.net/~mkburie/amber2.jpg">
........And a grown up Jake (one year old in January 2008) :) -
<img src="http://netnet.net/~mkburie/JAKE111307.JPG">
Charlotte (May 27, 1992-June 1, 2009):
<img src="http://netnet.net/~mkburie/Charlott.jpg">
Ashley: Adopted October 8, 1996 - Passed Away January 6, 2009
<img src="http://netnet.net/~mkburie/ashley2.jpg">
Mike: September 26, 1994 - March 19, 2004<img src="http://netnet.net/~mkburie/mike1997-lr.JPG">....
<a href='http://www.niftymaps.com/visitor-map.php?id=36321'><img src='http://i.niftymaps.com/36321.png' alt='Click to zoom in on my visitor map!' border='0'></a>Create your free world <a href='http://www.niftymaps.com/' target='_blank'>visitor maps</a>
