Best 18 Scallops On Asparagus Spears With Wine Reduction Recipes

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Scallops, with their delicate flavor and tender texture, pair wonderfully with the earthy sweetness of asparagus spears. When these two ingredients are combined in a dish, they create a symphony of flavors that is both elegant and satisfying. Cooking scallops on asparagus spears with a wine reduction is a simple yet impressive dish that is perfect for a special occasion or a romantic dinner. The wine reduction adds a depth of flavor to the dish, while the asparagus spears provide a crisp and refreshing contrast to the scallops. With just a few simple steps, you can create a dish that is sure to impress your guests.

Let's cook with our recipes!

SCALLOPS ON ASPARAGUS SPEARS WITH WINE REDUCTION



Scallops on Asparagus Spears With Wine Reduction image

This is a perfect light dish for spring or summer. I used bay scallops and reduced the cooking time to 2 minutes per side. An easy way to season the scallops is to put them in a plastic bag along with the coating mixture, and just shake the bag a few times. If you need the Old Bay, DiB's recipe #15562 is good. This recipe's source is McCormick.

Provided by Vino Girl

Categories     Lemon

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

24 asparagus spears, trimmed
2 tablespoons flour
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon paprika
3 tablespoons butter, divided
1 lb sea scallops, rinsed and patted dry
1/2 cup dry white wine
3/4 teaspoon dried dill weed
1 lemon, quartered (optional)

Steps:

  • Cook asparagus in boiling water in a large skillet 3 minutes or until crisp tender.
  • Drain on paper towels and set aside.
  • Keep warm.
  • Combine flour, Old Bay, and paprika in a shallow pan.
  • Stir to blend thoroughly. Add scallops and coat with flour mixture.
  • Dry skillet with a paper towel, and place over medium-high heat until hot. Add 2 tablespoons of butter. When butter is melted, add scallops and cook 4 minutes, turn and cook 4 minutes longer or until opaque in center.
  • Top asparagus with scallops and cover to keep warm. Add wine and dill weed to pan residue.
  • Bring to a boil and cook 1-2 minutes or until liquid measures about 1/3 cup.
  • Remove from heat; stir in remaining 1 tablespoon butter and stir until completely melted. Pour sauce evenly over scallops.
  • Garnish with lemon wedges, if desired.

Nutrition Facts : Calories 236.1, Fat 9.8, SaturatedFat 5.6, Cholesterol 60.4, Sodium 259, Carbohydrate 10.4, Fiber 2, Sugar 1.5, Protein 21.8

SCALLOPS AND ASPARAGUS STIR-FRY



Scallops and Asparagus Stir-Fry image

Savory scallops, crisp-tender asparagus and juicy cherry tomatoes blend together beautifully in this fresh-tasting stir-fry from Lisa Lancaster of Tracy, California. Sesame oil and soy sauce delicately accent the colorful combo that's festive enough to serve when company comes.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 13

3/4 pound fresh asparagus, trimmed and cut into 2-inch pieces
1 tablespoon cornstarch
3/4 cup chicken broth
1 teaspoon reduced-sodium soy sauce
3/4 pound sea scallops, halved
1 cup sliced fresh mushrooms
1 garlic clove, minced
2 teaspoons canola oil
1 cup halved cherry tomatoes
2 green onions, sliced
1 teaspoon sesame oil
1/8 teaspoon pepper
2 cups hot cooked rice

Steps:

  • Place asparagus in a saucepan and cover with water; bring to a boil. Cook, uncovered, for 3-5 minutes or until crisp-tender; drain and set aside. In a small bowl, combine the cornstarch, broth and soy sauce until smooth; set aside., In a large nonstick skillet or wok, stir-fry scallops, mushrooms and garlic in canola oil until scallops are opaque and mushrooms are tender. Stir cornstarch mixture; add to skillet. Bring to a boil; cook and stir until sauce is thickened. , Add the asparagus, tomatoes, onions, sesame oil and pepper; heat through. Serve over rice.

Nutrition Facts : Calories 215 calories, Fat 5g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 314mg sodium, Carbohydrate 30g carbohydrate (0 sugars, Fiber 2g fiber), Protein 11g protein. Diabetic Exchanges

SCALLOPS ON ASPARAGUS SPEARS WITH WINE REDUCTION



Scallops on Asparagus Spears with Wine Reduction image

It's extremely important in any recipe using scallops to dry them well with paper towels before cooking them in a skillet or broiling. They retain water and pressing down lightly removes some of the water, allowing them to brown instead of stew.

Provided by Allrecipes Member

Time 25m

Yield 4

Number Of Ingredients 9

12 ounces asparagus spears, trimmed
2 tablespoons flour
½ teaspoon OLD BAY® Seasoning
½ teaspoon McCormick® Paprika
3 tablespoons butter, divided
1 pound sea scallops, rinsed and patted dry on paper towels
½ cup dry white wine
¾ teaspoon McCormick® Dill Weed
1 medium lemon, cut in quarters

Steps:

  • Cook asparagus in boiling water in a large skillet 3 minutes or until just crisp tender. Drain on paper towels and set aside on a serving platter. Cover to keep warm.
  • Combine flour, Old Bay, and paprika in a shallow pan. Stir to blend thoroughly. Add scallops and coat evenly with flour mixture.
  • Dry skillet with a paper towel, if necessary, and place over medium-high heat until hot. Add 2 tablespoons of butter. When butter is melted, add scallops and cook 4 minutes, turn and cook 4 minutes longer or until opaque in center. Top asparagus with scallops and cover to keep warm.
  • Add wine and dill weed to pan residue. Bring to a boil and cook 1-2 minutes or until liquid measures about 1/3 cup. Remove from heat; stir in remaining 1 tablespoon butter and stir until completely melted. Pour sauce evenly over scallops. Garnish with lemon wedges, if desired.

Nutrition Facts : Calories 287.8 calories, Carbohydrate 15.4 g, Cholesterol 91.5 mg, Fat 10 g, Fiber 3 g, Protein 31.2 g, SaturatedFat 5.5 g, Sodium 470.1 mg, Sugar 1.3 g

SCALLOPS ON ASPARAGUS SPEARS WITH WINE REDUCTION



Scallops on Asparagus Spears with Wine Reduction image

It's extremely important in any recipe using scallops to dry them well with paper towels before cooking them in a skillet or broiling. They retain water and pressing down lightly removes some of the water, allowing them to brown instead of stew.

Provided by Allrecipes Member

Time 25m

Yield 4

Number Of Ingredients 9

12 ounces asparagus spears, trimmed
2 tablespoons flour
½ teaspoon OLD BAY® Seasoning
½ teaspoon McCormick® Paprika
3 tablespoons butter, divided
1 pound sea scallops, rinsed and patted dry on paper towels
½ cup dry white wine
¾ teaspoon McCormick® Dill Weed
1 medium lemon, cut in quarters

Steps:

  • Cook asparagus in boiling water in a large skillet 3 minutes or until just crisp tender. Drain on paper towels and set aside on a serving platter. Cover to keep warm.
  • Combine flour, Old Bay, and paprika in a shallow pan. Stir to blend thoroughly. Add scallops and coat evenly with flour mixture.
  • Dry skillet with a paper towel, if necessary, and place over medium-high heat until hot. Add 2 tablespoons of butter. When butter is melted, add scallops and cook 4 minutes, turn and cook 4 minutes longer or until opaque in center. Top asparagus with scallops and cover to keep warm.
  • Add wine and dill weed to pan residue. Bring to a boil and cook 1-2 minutes or until liquid measures about 1/3 cup. Remove from heat; stir in remaining 1 tablespoon butter and stir until completely melted. Pour sauce evenly over scallops. Garnish with lemon wedges, if desired.

Nutrition Facts : Calories 287.8 calories, Carbohydrate 15.4 g, Cholesterol 91.5 mg, Fat 10 g, Fiber 3 g, Protein 31.2 g, SaturatedFat 5.5 g, Sodium 470.1 mg, Sugar 1.3 g

SCALLOPS WITH ASPARAGUS



Scallops with Asparagus image

Categories     Shellfish     Vegetable     Sauté     Quick & Easy     Spring     Summer     Gourmet

Yield Makes 4 servings

Number Of Ingredients 8

1 lb medium asparagus
3 tablespoons olive oil
2 lb large sea scallops, tough ligament removed from side of each if attached
1/2 teaspoon black pepper
3/4 teaspoon salt
1/3 cup dry white wine
2 teaspoons white-wine vinegar
1/2 stick (1/4 cup) unsalted butter, cut into tablespoon pieces

Steps:

  • Trim asparagus, then cut stems into 1/4-inch-thick diagonal slices, leaving tips whole.
  • Heat 1 tablespoon oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then sauté asparagus, stirring occasionally, until just tender, 5 to 6 minutes. Transfer with a slotted spoon to a plate, reserving skillet off heat (do not clean).
  • Pat scallops dry and sprinkle with pepper and 1/2 teaspoon salt. Add 1 tablespoon oil to skillet and heat over moderately high heat until hot but not smoking, then sauté half of scallops, turning over once, until browned and just cooked through, 4 to 6 minutes total. Transfer scallops with tongs to another plate as cooked.
  • Wipe out skillet with paper towels, then add remaining tablespoon oil and heat until hot but not smoking. Sauté remaining scallops, turning over once, until browned and cooked through, 4 to 6 minutes total, transferring to plate. (Do not wipe out skillet after second batch.)
  • 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. Add any scallop juices accumulated on plate and bring to a simmer.
  • Reduce heat to low and whisk in butter, 1 tablespoon at a time, until incorporated.
  • Add asparagus and remaining 1/4 teaspoon salt and cook until heated through, about 1 minute.
  • Serve scallops topped with asparagus and sauce.

SCALLOPS ON ASPARAGUS SPEARS WITH WINE REDUCTION



Scallops on Asparagus Spears with Wine Reduction image

It's extremely important in any recipe using scallops to dry them well with paper towels before cooking them in a skillet or broiling. They retain water and pressing down lightly removes some of the water, allowing them to brown instead of stew.

Provided by Allrecipes Member

Time 25m

Yield 4

Number Of Ingredients 9

12 ounces asparagus spears, trimmed
2 tablespoons flour
½ teaspoon OLD BAY® Seasoning
½ teaspoon McCormick® Paprika
3 tablespoons butter, divided
1 pound sea scallops, rinsed and patted dry on paper towels
½ cup dry white wine
¾ teaspoon McCormick® Dill Weed
1 medium lemon, cut in quarters

Steps:

  • Cook asparagus in boiling water in a large skillet 3 minutes or until just crisp tender. Drain on paper towels and set aside on a serving platter. Cover to keep warm.
  • Combine flour, Old Bay, and paprika in a shallow pan. Stir to blend thoroughly. Add scallops and coat evenly with flour mixture.
  • Dry skillet with a paper towel, if necessary, and place over medium-high heat until hot. Add 2 tablespoons of butter. When butter is melted, add scallops and cook 4 minutes, turn and cook 4 minutes longer or until opaque in center. Top asparagus with scallops and cover to keep warm.
  • Add wine and dill weed to pan residue. Bring to a boil and cook 1-2 minutes or until liquid measures about 1/3 cup. Remove from heat; stir in remaining 1 tablespoon butter and stir until completely melted. Pour sauce evenly over scallops. Garnish with lemon wedges, if desired.

Nutrition Facts : Calories 287.8 calories, Carbohydrate 15.4 g, Cholesterol 91.5 mg, Fat 10 g, Fiber 3 g, Protein 31.2 g, SaturatedFat 5.5 g, Sodium 470.1 mg, Sugar 1.3 g

SCALLOPS ON ASPARAGUS SPEARS WITH WINE REDUCTION



Scallops on Asparagus Spears with Wine Reduction image

It's extremely important in any recipe using scallops to dry them well with paper towels before cooking them in a skillet or broiling. They retain water and pressing down lightly removes some of the water, allowing them to brown instead of stew.

Provided by Allrecipes Member

Time 25m

Yield 4

Number Of Ingredients 9

12 ounces asparagus spears, trimmed
2 tablespoons flour
½ teaspoon OLD BAY® Seasoning
½ teaspoon McCormick® Paprika
3 tablespoons butter, divided
1 pound sea scallops, rinsed and patted dry on paper towels
½ cup dry white wine
¾ teaspoon McCormick® Dill Weed
1 medium lemon, cut in quarters

Steps:

  • Cook asparagus in boiling water in a large skillet 3 minutes or until just crisp tender. Drain on paper towels and set aside on a serving platter. Cover to keep warm.
  • Combine flour, Old Bay, and paprika in a shallow pan. Stir to blend thoroughly. Add scallops and coat evenly with flour mixture.
  • Dry skillet with a paper towel, if necessary, and place over medium-high heat until hot. Add 2 tablespoons of butter. When butter is melted, add scallops and cook 4 minutes, turn and cook 4 minutes longer or until opaque in center. Top asparagus with scallops and cover to keep warm.
  • Add wine and dill weed to pan residue. Bring to a boil and cook 1-2 minutes or until liquid measures about 1/3 cup. Remove from heat; stir in remaining 1 tablespoon butter and stir until completely melted. Pour sauce evenly over scallops. Garnish with lemon wedges, if desired.

Nutrition Facts : Calories 287.8 calories, Carbohydrate 15.4 g, Cholesterol 91.5 mg, Fat 10 g, Fiber 3 g, Protein 31.2 g, SaturatedFat 5.5 g, Sodium 470.1 mg, Sugar 1.3 g

SCALLOPS ON ASPARAGUS SPEARS WITH WINE REDUCTION



Scallops on Asparagus Spears with Wine Reduction image

It's extremely important in any recipe using scallops to dry them well with paper towels before cooking them in a skillet or broiling. They retain water and pressing down lightly removes some of the water, allowing them to brown instead of stew.

Provided by Allrecipes Member

Time 25m

Yield 4

Number Of Ingredients 9

12 ounces asparagus spears, trimmed
2 tablespoons flour
½ teaspoon OLD BAY® Seasoning
½ teaspoon McCormick® Paprika
3 tablespoons butter, divided
1 pound sea scallops, rinsed and patted dry on paper towels
½ cup dry white wine
¾ teaspoon McCormick® Dill Weed
1 medium lemon, cut in quarters

Steps:

  • Cook asparagus in boiling water in a large skillet 3 minutes or until just crisp tender. Drain on paper towels and set aside on a serving platter. Cover to keep warm.
  • Combine flour, Old Bay, and paprika in a shallow pan. Stir to blend thoroughly. Add scallops and coat evenly with flour mixture.
  • Dry skillet with a paper towel, if necessary, and place over medium-high heat until hot. Add 2 tablespoons of butter. When butter is melted, add scallops and cook 4 minutes, turn and cook 4 minutes longer or until opaque in center. Top asparagus with scallops and cover to keep warm.
  • Add wine and dill weed to pan residue. Bring to a boil and cook 1-2 minutes or until liquid measures about 1/3 cup. Remove from heat; stir in remaining 1 tablespoon butter and stir until completely melted. Pour sauce evenly over scallops. Garnish with lemon wedges, if desired.

Nutrition Facts : Calories 287.8 calories, Carbohydrate 15.4 g, Cholesterol 91.5 mg, Fat 10 g, Fiber 3 g, Protein 31.2 g, SaturatedFat 5.5 g, Sodium 470.1 mg, Sugar 1.3 g

PAN-SEARED SCALLOPS WITH WHITE WINE REDUCTION RECIPE - (4.6/5)



Pan-Seared Scallops with White Wine Reduction Recipe - (4.6/5) image

Provided by bodanzarama

Number Of Ingredients 7

10 sea scallops
Salt and black pepper
1 tablespoon vegetable oil
1 1/2 tablespoons shallots, minced
1/4 cup white wine
1/2 teaspoon Dijon mustard
1/2 tablespoon butter

Steps:

  • The first thing to keep in mind when pan-searing scallops is that everything happens very fast so have all ingredients prepared and tools at the ready. The second thing is understand the needs of the scallops. They need to be dry. Whether you purchased them fresh or thawed them from frozen, pat them dry with paper towel before searing. If you patted them dry then went off and prepared other things before searing, pat them dry again. Right before you put them in the pan, season them with salt and pepper. They need hot oil. Use an oil with a high enough smoke point (not olive oil). I used vegetable oil. A thin layer covering the entire bottom of the pan will do. Medium-high heat will do the job but be patient and let that oil get hot. Look for the oil to shimmer then right after that come the faintest wisps of smoke. That's your signal. Gently place the scallops in the pan. They need their personal space. Even if you have to sear in two batches, keep space between the scallops. Crowding them will result in steaming them. They need their privacy. Once they are in the pan, leave them alone. Don't walk away but don't shake the pan or pick them up every five seconds. Let them sear. They need to get gone soon. About a minute later you will see the edges of the bottoms begin to brown. Using tongs, lift one a bit to see if the bottom is nice and golden brown and crispy. If so, turn over all of them. If not, set it back down and wait a few more seconds. Once all of them are flipped, give them about a minute on the second side, if that, then get them out of that pan. Set them aside and quickly make the reduction in the same pan. REDUCTION: Once you have removed the scallops from the pan. Reduce the heat to just above low and set the pan off heat. Add the shallots and begin moving them around and removing any good bits form the pan. Please take care because that pan is still hot and things might sputter. Add the wine and continue to stir. Return pan to heat. Add mustard and butter and continue to let the whole thing reduce while you keep stirring to incorporate everything to a lovely smoothness. Drizzle the reduction over the scallops and serve immediately. See, that was easy. And isn't it delicious? Now go teach all of your friends.

SAVORY SEA SCALLOPS IN WHITE WINE SAUCE



Savory Sea Scallops in White Wine Sauce image

This is such an easy dish but with great end results! I serve it with a pasta such as my Recipe #55679. Yummy!

Provided by polly salama

Categories     Low Cholesterol

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/2 tablespoons olive oil
1 1/2 lbs sea scallops
2 cups dry white wine
3 tablespoons fresh lemon juice
1 tablespoon butter
2 garlic cloves, minced
2 tablespoons minced parsley
fresh ground pepper

Steps:

  • Heat oil in heavy skillet over high heat.
  • When oil begins to smoke add scallops.
  • Sear each side for one minute or until each side is golden brown.
  • Add 1/2 cup of wine and lower heat to medium.
  • Simmer for 2 minutes.
  • Remove scallops from pan.
  • Add remaining wine and lemon juice,and garlic.
  • Bring to a boil and reduce by half.
  • Add butter, parsley and season with pepper.
  • Place scallops on a plate and smother with sauce.
  • Serve.

ASPARAGUS SCALLOP STIR-FRY



Asparagus Scallop Stir-Fry image

With the mild flavors of asparagus, mushrooms, scallops and water chestnuts, this meal-in-one truly captures the essence of spring. Mary Ann Griffin - Bowling Green, Kentucky

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 12

1 pound bay scallops
3 tablespoons cornstarch
2 cups chicken broth
2 tablespoons reduced-sodium soy sauce
2 cups cut fresh asparagus (2-inch pieces)
1/2 cup chopped onion
1/2 cup chopped celery
2 tablespoons canola oil, divided
1 cup sliced fresh mushrooms
1 can (8 ounces) sliced water chestnuts, drained
1/4 cup slivered almonds
Hot cooked rice, optional

Steps:

  • If scallops are large, cut in half and set aside. In a small bowl, combine the cornstarch, chicken broth and soy sauce until smooth; set aside. , In a large skillet, saute the asparagus, onion and celery in 1 tablespoon oil for 3 minutes. Add mushrooms and water chestnuts; stir-fry for 2-3 minutes or until crisp-tender. Remove vegetable mixture and set aside., In the same skillet, stir-fry scallops in remaining oil for 2-3 minutes or until scallops are firm and opaque. Stir chicken broth mixture; add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add vegetables; heat through. Sprinkle with almonds. Serve with rice if desired.

Nutrition Facts : Calories 294 calories, Fat 12g fat (1g saturated fat), Cholesterol 40mg cholesterol, Sodium 1153mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 4g fiber), Protein 25g protein.

SCALLOP AND ASPARAGUS LINGUINE



Scallop and Asparagus Linguine image

This recipe was created purely by accident. I had some things in the fridge/freezer that needed to be used. After my husband decided he liked it, I decided I should write it down. Enjoy!

Provided by juliepettus

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb bay scallop
1 lb asparagus spear, trimed and cut in 1 inch sections
2 -3 tablespoons olive oil
2 tablespoons parsley
2 -3 garlic cloves
salt
pepper
2 tablespoons butter
8 ounces linguine
1 lemon, juice of

Steps:

  • Heat olive oil over medium heat in large saute pan. While heating oil, bring salted water to a boil.
  • Boil Linguine acording to package directions.
  • Add garlic to hot olive oil. Cook for 2 - 3 minutes until lightly browned.
  • Add scallops to olive oil. Lightly salt and pepper to taste. Add half of the parsley. Cook until opaque.
  • Add asparagus pieces and lightly salt and pepper again. Cover and cook for about 5 minutes to steam asparagus.
  • Remove lid and add butter, lemon juice and remaining parsley. Stir until butter has melted.
  • Remove linguine from water and add to scallops and asparagus. Add 1/2 to 1 laddle of pasta water and stir to coat the pasta.
  • Once scallops, asparagus and pasta are well mixed, serve hot with salad and garlic bread. Enjoy!

SEA SCALLOPS ON ASPARAGUS



Sea Scallops On Asparagus image

Provided by Leslie Land

Categories     dinner, main course

Time 2h

Yield Four servings

Number Of Ingredients 11

10 ounces common mushrooms
1 1/4 pounds slender asparagus spears, to make 3 1/2 cups when prepared
2 1/2 teaspoons fragrant mild honey, preferably lavender honey
2 teaspoons lime juice
2 scant teaspoons minced fresh tarragon
1 teaspoon minced fresh thyme
1 scant tablespoon dark green olive oil
2 tablespoons light olive oil
12 large sea scallops, 12 to 14 ounces, halved horizontally
2 tablespoons seasoned instant flour (see note)
2 tablespoons unsalted butter

Steps:

  • Coarsely chop the mushrooms and combine them in a large, non-reactive saucepan with five cups of water. Simmer gently for about one-and-a-half hours.
  • Strain the liquid, pressing to get all possible juice. Discard mushrooms or reserve. Return the liquid to the pan and boil over high heat until reduced to about a half cup. Set aside.
  • Break off the woody asparagus bottoms and peel the lower third. Remove the heads and halve them the long way, then slice the stems across into coins about one-eighth-inch-thick. Combine the honey, lime juice, tarragon and thyme in a small cup.
  • Put the dark olive oil in a wide, nonreactive skillet over medium-high heat. When it is hot, add the asparagus pieces and stir-fry for one-and-a-half minutes, or just until they start to change color. Stir in the honey mixture and cook one minute more, then remove the asparagus with a slotted spoon and set aside.
  • Add the mushroom essence to the asparagus pan, raise the heat to high and reduce to a generous quarter cup. Set aside.
  • Right before serving, put one tablespoon of the light olive oil in a wide, nonstick skillet over medium-high heat. Dust half the scallop pieces with seasoned flour (see note), place them in the pan and add one tablespoon of the butter. Cook the scallops about one-and-a-half minutes per side, basting with the fat. They should be golden, barely cooked. Set aside, uncovered, and repeat with the remaining oil, butter and scallops.
  • Add the reduced mushroom essence to the scallop pan and bring to a boil, scraping. Stir in the asparagus, plus any escaped juices, and reheat.
  • Make a nest of the asparagus on each plate and pour the juices over them. Arrange six scallop pieces on each nest and serve at once.

Nutrition Facts : @context http, Calories 277, UnsaturatedFat 11 grams, Carbohydrate 18 grams, Fat 17 grams, Fiber 4 grams, Protein 17 grams, SaturatedFat 5 grams, Sodium 369 milligrams, Sugar 8 grams, TransFat 0 grams

SCALLOPS WITH ASPARAGUS



Scallops With Asparagus image

Make and share this Scallops With Asparagus recipe from Food.com.

Provided by cookiedog

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb medium asparagus
3 tablespoons olive oil
2 lbs large scallops, tough ligament removed from side of each if attached
1/2 teaspoon black pepper
3/4 teaspoon salt
1/3 cup dry white wine
2 teaspoons white wine vinegar
1/4 cup unsalted butter, cut into tablespoon pieces

Steps:

  • Trim asparagus, then cut stems into 1/4-inch-thick diagonal slices, leaving tips whole.
  • Heat 1 tablespoon oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then sauté asparagus, stirring occasionally, until just tender, 5 to 6 minutes. Transfer with a slotted spoon to a plate, reserving skillet off heat (do not clean).
  • Pat scallops dry and sprinkle with pepper and 1/2 teaspoon salt. Add 1 tablespoon oil to skillet and heat over moderately high heat until hot but not smoking, then sauté half of scallops, turning over once, until browned and just cooked through, 4 to 6 minutes total. Transfer scallops with tongs to another plate as cooked.
  • Wipe out skillet with paper towels, then add remaining tablespoon oil and heat until hot but not smoking. Sauté remaining scallops, turning over once, until browned and cooked through, 4 to 6 minutes total, transferring to plate. (Do not wipe out skillet after second batch.).
  • 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. Add any scallop juices accumulated on plate and bring to a simmer.
  • Reduce heat to low and whisk in butter, 1 tablespoon at a time, until incorporated.
  • Add asparagus and remaining 1/4 teaspoon salt and cook until heated through, about 1 minute.
  • Serve scallops topped with asparagus and sauce.

Nutrition Facts : Calories 432.6, Fat 23.6, SaturatedFat 8.9, Cholesterol 105.3, Sodium 819.7, Carbohydrate 10.7, Fiber 2.3, Sugar 1.7, Protein 40.9

STIR-FRIED SCALLOPS WITH ASPARAGUS



Stir-Fried Scallops With Asparagus image

Frozen scallops are acceptable for dish if fresh are not available. Remove the shells first if you are using fresh in the Chinese dish. Cook time includes 20-minute standing time. From Ethnic Cuisine.

Provided by Julie Bs Hive

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

8 ounces shucked scallops
2 teaspoons salt
8 ounces fresh asparagus spears
3 tablespoons peanut oil or 3 tablespoons sesame oil
2 ounces canned bamboo shoots, drained, rinsed, and julienned or 2 ounces fresh bamboo shoots, boiled in water for 30 minutes, drained and julienned
1 small carrot, finely sliced
4 slices fresh gingerroot
1 pinch white pepper
2 tablespoons shaoxing rice wine
2 tablespoons chicken stock
1 teaspoon sesame oil

Steps:

  • Sprinkle the scallops with half the salt. Let stand for 20 minutes.
  • Trim the asparagus, discarding the tough ends. Cut into 2-inch pieces and blanch in a large pan of boiling water for 30 seconds. Remove and drain on paper towels. Set aside.
  • Heat 1 tablespoon of the vegetable oil in a preheated wok or deep pan over high heat. Add the scallops and stir-fry 30 seconds. Remove, drain on paper towels, set aside.
  • Heat the remaining vegetable oil in the wok or pan over high heat. Add the ginger and stir-fry until fragrant. Return the scallops and vegetables to the pan and add the pepper, rice wine, and stock. Cover and simmer for 2 minutes, then toss through the sesame oil and serve immediately.

SEARED SCALLOPS AND ASPARAGUS WITH ASIAN CREAM SAUCE



Seared Scallops and Asparagus with Asian Cream Sauce image

Categories     Food Processor     Dairy     Shellfish     Vegetable     Sauté     Dinner     Lunch     Seafood     Scallop     Asparagus     Sake     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 2

Number Of Ingredients 10

3 1/2 teaspoons Szechuan peppercorns
3/4 cup sake
1/3 cup finely chopped shallots
1/3 cup finely chopped fresh ginger
3 tablespoons rice vinegar
1/2 cup whipping cream
12 asparagus spears, trimmed to 4-inch lengths
10 large sea scallops
1 tablespoon unsalted butter
1 tablespoon chopped fresh chives

Steps:

  • Finely chop peppercorns in processor. Cook sake, shallots, ginger, vinegar and 1/2 teaspoon chopped peppercorns in small saucepan over medium heat until liquid is reduced to 2 tablespoons, about 15 minutes. Add cream; simmer until liquid coats spoon, about 6 minutes. Strain into another small saucepan.
  • Cook asparagus in saucepan of boiling salted water 2 minutes. Drain. Refresh under cold water; drain. Sprinkle remaining chopped peppercorns over both sides of scallops. Season with salt.
  • Melt butter in large nonstick skillet over high heat. Add scallops; cook until golden and almost cooked through, turning occasionally, about 4 minutes. Add asparagus; sauté until scallops are cooked through and asparagus is hot, about 30 seconds. Arrange scallops on plates. Bring sauce to simmer. Spoon sauce around scallops. Garnish with asparagus. Sprinkle with chives.

STIR-FRIED SCALLOPS AND ASPARAGUS



Stir-Fried Scallops and Asparagus image

Served over quick-cooking ramen noodles, this stir-fry is perfect for busy families on hurried weeknights. Not only do we love the taste, but it comes together in about half an hour. -Barbara Schindler, Napoleon, Ohio

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 11

1 package (3 ounces) chicken ramen noodles
1 tablespoon olive oil
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1 medium sweet red pepper, julienned
3 green onions, thinly sliced
1 garlic clove, minced
1 pound sea scallops, halved horizontally
1 tablespoon lime juice
2 tablespoons reduced-sodium soy sauce
1 teaspoon sesame oil
1/4 to 1 teaspoon hot pepper sauce

Steps:

  • Discard seasoning package from ramen noodles or save for another use. Cook ramen noodles according to package directions; keep warm. , Meanwhile, in a nonstick skillet or wok, heat oil over medium-high heat. Stir-fry asparagus and red pepper until vegetables are crisp-tender, 2 minutes. Add green onions and garlic, stir-fry 1 minute longer. Add scallops. Stir-fry until scallops are firm and opaque, 3 minutes. , Combine the lime juice, soy sauce, sesame oil and hot pepper sauce; stir into skillet. Serve with ramen noodles.

Nutrition Facts : Calories 269 calories, Fat 9g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 578mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges

PAN-FRIED SCALLOPS WITH WHITE WINE REDUCTION



Pan-Fried Scallops with White Wine Reduction image

I learned the art of wine reduction from a cooking class...the flavor is fabulous! Despite the fancy title, pan-fried scallops are easy to prepare. -Katherine Robinson, Glenwood Springs, Colorado

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 12

2 pounds sea scallops
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
WHITE WINE REDUCTION:
1/2 cup white wine or chicken broth
1/3 cup orange juice
1/4 cup finely chopped onion
1 teaspoon dried oregano
1 teaspoon Dijon mustard
1 garlic clove, minced
3 tablespoons cold butter, cubed

Steps:

  • Sprinkle scallops with salt and pepper. In a large skillet, saute scallops in oil until firm and opaque. Remove and keep warm., Add wine to the skillet, stirring to loosen browned bits from pan. Stir in the orange juice, onion, oregano, mustard and garlic. Bring to a boil; cook and stir until reduced by half, 2-3 minutes. Remove from the heat; stir in butter until melted. Serve with scallops.

Nutrition Facts : Calories 181 calories, Fat 9g fat (3g saturated fat), Cholesterol 49mg cholesterol, Sodium 524mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 19g protein. Diabetic Exchanges

Tips:

  • Choose fresh, high-quality ingredients. This will make all the difference in the final dish.
  • Cook the scallops properly. Scallops are delicate seafood, so it's important to cook them quickly and carefully. Overcooked scallops will be tough and rubbery.
  • Make sure the asparagus is cooked to your liking. Some people prefer asparagus that is still slightly crunchy, while others prefer it to be softer. Cook the asparagus until it reaches the desired doneness.
  • Reduce the wine slowly and carefully. This will help to concentrate the flavors of the wine and create a delicious sauce.
  • Garnish the dish with fresh herbs. This will add a pop of color and flavor.

Conclusion:

Scallops on Asparagus Spears with Wine Reduction is an elegant and delicious dish that is perfect for a special occasion. With its delicate flavors and beautiful presentation, this dish is sure to impress your guests. So next time you're looking for a special dish to serve, give this recipe a try. You won't be disappointed.

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