Scallops With Asparagus

1. 1

   Trim asparagus, then cut stems into 1/4-inch-thick diagonal slices, leaving tips whole.

2. 2

   Heat 1 tablespoon oil in a heavy nonstick skillet over moderately high heat until hot but not smoking, then saute asparagus, stirring occasionally, until just tender, 5 to 6 minutes.

3. 3

   Transfer with a slotted spoon to a plate, reserving skillet off heat (do not clean).

4. 4

   Pat scallops dry and sprinkle with pepper and salt.

5. 5

   Add 1 tablespoon oil to skillet and heat over moderately high heat until hot but not smoking, then saute the scallops, turning over once, until browned and just cooked through, 4 to 6 minutes total.

6. 6

   Transfer scallops with tongs to another plate and cover it to keep it warm.

7. 7

   Carefully add wine and vinegar to skillet (mixture may spatter) and boil, scraping up brown bits, until liquid is reduced to about 3 tablespoons, about 1 minute.

8. 8

   Add any scallop juices accumulated on plate and bring to a simmer.

9. 9

   Reduce heat to low and whisk in butter, 1 tablespoon at a time, until incorporated.

10. 10

    Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.