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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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
Directions
Step 1
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.
Step 2
Season both sides of the scallops with a pinch of salt and pepper.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
In a clean skillet, quickly heat the reserved asparagus with 1 tablespoon of olive oil over medium heat, just until warm.
Step 9
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.
Step 10
Serve immediately and enjoy!
Nutrition Facts
| Serving size | (861.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1236.7 |
| Total Fat 77.2g | 0% |
| Saturated Fat 31.9g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 270.6mg | 0% |
| Sodium 4793.6mg | 0% |
| Total Carbohydrate 41.0g | 0% |
| Dietary Fiber 6.6g | 0% |
| Total Sugars 7.5g | |
| Protein 80.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 128.4mg | 0% |
| Iron 7.1mg | 0% |
| Potassium 1863.0mg | 0% |
Source of Calories