Scallops On Asparagus Spears With Wine Reduction – a delicious recipe with flour, Bay Seasoning, paprika, butter, white wine, dill weed. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Cook asparagus in boiling water in a large skillet 3 minutes or until crisp tender.
2
Drain on paper towels and set aside.
3
Keep warm.
4
Combine flour, Old Bay, and paprika in a shallow pan.
5
Stir to blend thoroughly. Add scallops and coat with flour mixture.
6
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.
7
Top asparagus with scallops and cover to keep warm. Add wine and dill weed to pan residue.
8
Bring to a boil and cook 1-2 minutes or until liquid measures about 1/3 cup.
9
Remove from heat; stir in remaining 1 tablespoon butter and stir until completely melted. Pour sauce evenly over scallops.
10
Garnish with lemon wedges, if desired.
232
kcal
Calories
9
g
Fat
33
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 24 asparagus spears, trimmed, 2 tablespoons flour, 1/2 teaspoon Old Bay Seasoning, 1/2 teaspoon paprika, and more.
Yes, Scallops On Asparagus Spears With Wine Reduction falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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