Scallops on Asparagus Spears with Wine Reduction
Elevate your dining experience with this elegant recipe for Scallops on Asparagus Spears with Wine Reduction. Perfectly seared sea scallops, boasting a golden caramelized crust, are delicately perched on tender-crisp asparagus spears. The dish is brought to life with a luscious white wine reduction, enriched with hints of garlic, shallots, and a touch of cream for a velvety finish. A drizzle of fresh lemon juice adds a bright, tangy balance, while chopped parsley lends a pop of freshness. This restaurant-quality dish comes together in under 40 minutes, making it ideal for both special occasions and a sophisticated weeknight dinner. Serve it as a show-stopping centerpiece, pairing beautifully with a glass of your favorite dry white wine. Keywords: seared scallops, asparagus recipe, wine reduction sauce, elegant dinner ideas, seafood recipes.
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Recipe Information
Ingredients
- 12 pieces large sea scallops
- 16 spears asparagus spears
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 0.5 cups dry white wine
- 1 small, finely minced shallot
- 2 cloves, minced garlic
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons heavy cream
- 2 tablespoons, chopped fresh parsley
Instructions
Rinse the sea scallops under cold water and pat them completely dry with paper towels. Remove the muscle tag on the side if still attached.
Season both sides of the scallops with a pinch of salt and pepper.
Trim the woody ends of the asparagus spears. Blanch the asparagus in a pot of boiling salted water for 2-3 minutes until tender-crisp, then transfer them immediately to an ice bath to stop the cooking. Drain and set aside.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. When the butter is melted and slightly foamy, add the scallops to the pan without crowding them. Sear for 1.5-2 minutes per side until golden-brown and caramelized. Remove scallops from the pan and set aside on a plate.
In the same skillet, reduce heat to medium and add the remaining 1 tablespoon of butter. Sauté the minced shallot and garlic for 1-2 minutes until fragrant and softened.
Deglaze the pan by adding the white wine and scraping up any flavorful bits from the bottom of the pan. Let the wine simmer and reduce by half, about 2-3 minutes.
Stir in the heavy cream and lemon juice. Let the sauce simmer for another 1-2 minutes until slightly thickened. Season with salt and pepper to taste.
In a clean skillet, quickly heat the reserved asparagus with 1 tablespoon of olive oil over medium heat, just until warm.
To plate, arrange 4 asparagus spears on each serving plate. Place 3 seared scallops on top of the asparagus. Drizzle the wine reduction sauce over the scallops and garnish with fresh parsley.
Serve immediately and enjoy!
Nutrition Facts
Calories |
307 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.7 g | 24% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 68 mg | 23% | |
| Sodium | 1093 mg | 48% | |
| Total Carbohydrate | 10.5 g | 4% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 1.8 g | ||
| Protein | 20.6 g | 41% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 34 mg | 3% | |
| Iron | 2.1 mg | 11% | |
| Potassium | 494 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
