Quickie: Seared Scallops & Asparagus in Vinegar Pan Sauce

Here's a quickie and delicious dinner.

 I prefer fatty asparagus over skinny ones.   Just my personal preference.

Medium size would probably be best for this recipe.

Regarding vinegar:  I like real sherry wine vinegar from Spain (Vinagre de Jerez). It makes a difference, trust me.

I buy frozen sea scallops from the US, don't get me started on the garbage fish people buy.   Ask where your fish comes from before you put it in your mouth.  

Local asparagus is here now and is beautiful.   
Here is your Monday night meal plan:

Seared Scallops w/ Asparagus in Vinegar Sauce:

a bunch of asparagus, trimmed (medium thickness is best)
1 lb. sustainable sea scallops
1/2 cup cooked sweet peas (frozen is fine, just defrost them first)

Pan sauce:
2 tbsp sherry wine vinegar
2 tbsp butter
1/4 c white wine (you can use chicken stock if you don't have wine)

Dry your scallops and season with kosher salt & pepper

In a large skillet, add in some olive oil, and sear your asparagus spears until crisp and green, about 6-7 minutes in the pan.  You can splash a tablespoon of water in the pan if they are getting too brown.  You are going for a bright green, still firm, but cooked asparagus.

I add the peas to the pan with the asparagus, the last minute of cooking, just so the peas are nice and bright green and cooked.  (You can use frozen peas, or fresh peas.  If using fresh peas, make sure they are blanched and cooked thru).

Remove the asparagus spears to a platter.

Next, add in some more oil to the pan and sear your scallops, about 2 minutes on each side.    Add them to the asparagus on the platter.

Working quickly, add in the white wine and scrape up any brown bits left over from the asparagus and scallops.   Simmer a minute.   

Add in the vinegar and cook another minute.   Lastly, add in the 2 tbsp of butter and turn off the heat.   Swirl the butter to make a nice sauce and pour immediately over the scallops, peas and asparagus on the platter.

This recipe is very adaptable, you can use lemon juice in place of the vinegar if you like.  If using lemon juice, sprinkle with lemon zest just before serving.

Dinner is served.

So good.


Anonymous said…
I have a bunch of fresh Amish grown asparagus in my fridge, scallops in my freezer, and some fresh sugar snaps from my garden. Dinner is on!
Eleanor I. Cook said…
This was super delish and I was able to throw some fresh snow peas from my garden into the mix, which was a nice touch. I also used rice vinegar and some dry sherry in the sauce since it was what I had plus a squirt of fresh lemon juice. I took your advice and used larger asparagus and it cooked up perfectly. Great way to use scallops! Served over noodles. Yum!
Stacey Snacks said…
So glad you tried it. It's very versatile...I made it another time just with lemon juice and chicken stock, just as delicious.