Scallops with Asparagus page

Step by Step method

Step 1.

17. Add asparagus and remaining 1/4 teaspoon salt and cook until heated through, about 1 minute.

Step 2.

2. Heat 1 tablespoon oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking,

Step 3.

3. Sauté asparagus, stirring occasionally, until just tender, 5 to 6 minutes.

Step 4.

4. Transfer with a slotted spoon to a plate, reserving skillet off heat (do not clean).

Step 5.

5. Pat scallops dry

Step 6.

6. Sprinkle with pepper and 1/2 teaspoon salt.

Step 7.

7. Add 1 tablespoon oil to skillet and heat over moderately high heat until hot but not smoking,

Step 8.

8. Sauté half of scallops, turning over once, until browned and just cooked through, 4 to 6 minutes total.

Step 9.

9. Transfer scallops with tongs to another plate as cooked.

Step 10.

10. Wipe out skillet with paper towels,

Step 11.

11. Add remaining tablespoon oil and heat until hot but not smoking.

Step 12.

12. Sauté remaining scallops, turning over once, until browned and cooked through, 4 to 6 minutes total,

Step 13.

13. Transferring to plate. (Do not wipe out skillet after second batch.)

Step 14.

14. Carefully add wine and vinegar to skillet (mixture may spatter) and boil, scraping up brown bits, until liquid is reduced to about 2 tablespoons, about 1 minute.

Step 15.

15. Add any scallop juices accumulated on plate and bring to a simmer.

Step 16.

16. Reduce heat to low and whisk in butter, 1 tablespoon at a time, until incorporated.

Step 17.

18. Serve scallops topped with asparagus and sauce.

Step 18.

1. Trim asparagus, then cut stems into 1/4-inch-thick diagonal slices, leaving tips whole.