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“I found this recipe on Inspired Bites who adapted it from Gourmet Magazine. As a lover of scallops and easy cooking, this recipe seems to be extremely simple and delicious. I haven't tried it, but it sound delicious.”
READY IN:
40mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Trim asparagus, then cut stems into 1/4-inch-thick diagonal slices, leaving tips whole.
  2. Heat 1 tablespoon oil in a heavy nonstick skillet over moderately high heat until hot but not smoking, then sauté asparagus, stirring occasionally, until just tender, 5 to 6 minutes. Transfer with a slotted spoon to a plate, reserving skillet off heat (do not clean).
  3. Pat scallops dry and sprinkle with pepper and salt. Add 1 tablespoon oil to skillet and heat over moderately high heat until hot but not smoking, then sauté the scallops, turning over once, until browned and just cooked through, 4 to 6 minutes total. Transfer scallops with tongs to another plate and cover it to keep it warm.
  4. Carefully add wine and vinegar to skillet (mixture may spatter) and boil, scraping up brown bits, until liquid is reduced to about 3 tablespoons, about 1 minute. Add any scallop juices accumulated on plate and bring to a simmer.
  5. Reduce heat to low and whisk in butter, 1 tablespoon at a time, until incorporated.
  6. Enjoy!

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