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Scallops on Asparagus Spears With Wine Reduction

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“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 Old Bay Seasoning #2 is good. This recipe's source is McCormick.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook asparagus in boiling water in a large skillet 3 minutes or until crisp tender.
  2. Drain on paper towels and set aside.
  3. Keep warm.
  4. Combine flour, Old Bay, and paprika in a shallow pan.
  5. Stir to blend thoroughly. Add scallops and coat with flour mixture.
  6. 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.
  7. Top asparagus with scallops and cover to keep warm. Add wine and dill weed to pan residue.
  8. Bring to a boil and cook 1-2 minutes or until liquid measures about 1/3 cup.
  9. Remove from heat; stir in remaining 1 tablespoon butter and stir until completely melted. Pour sauce evenly over scallops.
  10. Garnish with lemon wedges, if desired.

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