Sea Scallops and Asparagus with Vermouth
Indulge in the elegant flavors of Sea Scallops and Asparagus with Vermouth, a show-stopping dish perfect for any occasion. Tender, golden-seared sea scallops are paired with crisp asparagus and a luscious pan sauce made with dry vermouth, garlic, shallots, and a bright hint of lemon. This one-pan recipe combines gourmet flair with simple preparation, making it ideal for weeknight dinners or memorable dinner parties. With a cooking time of just 20 minutes, it's a quick yet impressive dish that elevates your seafood repertoire. Garnished with fresh parsley, this savory-sweet masterpiece is best served with crusty bread or fluffy rice to soak up every last drop of the flavorful sauce.
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Recipe Information
Ingredients
- 12 large sea scallops
- 1 pound asparagus
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 0.5 cup dry vermouth
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 2 cloves garlic
- 1 small shallot
- to taste kosher salt
- to taste black pepper
- 1 tablespoon parsley (optional, for garnish)
Instructions
Rinse the sea scallops under cold water and pat dry thoroughly with paper towels. Remove the small muscle on the side if still attached.
Trim the tough ends off the asparagus and cut the spears into 2-inch pieces. Set aside.
Mince the garlic and the shallot. Zest and juice the lemon, keeping both separate for later use.
In a large skillet over medium-high heat, add 1 tablespoon of olive oil and 1 tablespoon of butter. Allow it to melt and get hot.
Season the scallops lightly with salt and pepper. Add the scallops to the skillet in a single layer. Sear for 2 minutes on each side without moving them, until they develop a golden-brown crust. Remove from the skillet and set aside on a plate.
In the same skillet, lower the heat to medium and add the remaining olive oil and butter. Stir in the shallot and garlic and sauté for 1-2 minutes until fragrant but not browned.
Add the asparagus to the skillet, season with a pinch of salt and pepper, and sauté for about 3-4 minutes, until they are bright green and tender-crisp.
Deglaze the skillet by adding the vermouth. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Let the vermouth simmer for 2 minutes to reduce slightly.
Add the lemon zest and lemon juice, stirring to combine. Return the scallops to the skillet to heat through, about 1-2 minutes.
Taste the sauce and adjust seasoning with more salt and pepper if needed.
Transfer the scallops and asparagus to a serving dish, pour the sauce over the top, and garnish with fresh parsley if desired. Serve immediately.
Nutrition Facts
Calories |
1059 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.7 g | 71% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 210 mg | 70% | |
| Sodium | 3016 mg | 131% | |
| Total Carbohydrate | 51.3 g | 19% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 12.3 g | ||
| Protein | 85.7 g | 171% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 207 mg | 16% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 2276 mg | 48% | |
*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.
