Svetlana’s Recipes

Ingredients:

-1 lb medium asparagus
-3 tablespoons olive oil
-2 lb large sea scallops
-1/2 teaspoon black pepper
-3/4 teaspoon salt
-1/3 cup dry white wine
-2 teaspoons white-wine vinegar
-1/2 stick unsalted butter, cut into tablespoon pieces

1. Trim asparagus, then cut stems into diagonal slicecs, leaving tips whole
2. Heat 1 tablespoon oil in a nonstick skillet over moderately high heat until hot, then saute asparagus, stirring occasionally, until just tender, 5 to 6 minutes
3. Transfer with a slotted spoon to a plate, reserving skillet off heat (do not clean)
4. Pat scallops dry and sprinkle with pepper and salt
5. Add 1 tablespoon oil to skillet and heat over high heat until hot, then saute half of scallops, turning over once, until browned and just cooked through, 4-6 minutes
6. Transfer scallops to another plate as cooked
7. Wipe out skillet with paper towels, then add remaining tablespoon oil and heat until hot
8. Saute remaining scallops, turning once, until browned and cooked through, 4 to 6 minutes total, transferring to plate
9. Carefully add wine and vinegar to skillet and boil, scraping up brown bits, until liquid is reduced to about 2 tablespoons, about 1 minute
10. Add any scallop juices accumulated on plate and bring to a simmer
11. Reduce heat to low and whisk in butter, 1 tablespoon at a time, until incorporated
12. Add asparagus and remaining 1/4 teaspoon salt and cook until heated through, about 2 minutes
13. Serve scallops topped with asparagus and sauce