Scallops with Pistachios, Asparagus and Lemon

1. 1

   In a large deep skillet of boiling salted water, cook the asparagus until al dente, about 3 minutes.

2. 2

   Drain and cut them into 2-inch lengths.

3. 3

   Dry the skillet over moderate heat.

4. 4

   Add the olive oil and heat until shimmering.

5. 5

   Season the scallops with salt and pepper and cook over moderate heat until browned but barely cooked through, about 3 minutes per side.

6. 6

   Transfer the scallops to a plate.

7. 7

   Add the water and lemon juice to the skillet and simmer over moderate heat until reduced by one-third, about 3 minutes.

8. 8

   Carefully add any accumulated scallops juices.

9. 9

   Add the asparagus and simmer until heated through, about 1 minute.

10. 10

    Remove the skillet from the heat.

11. 11

    Add chives to the skillet and swirl in the butter until the sauce is smooth and creamy; season the sauce with salt and pepper.

12. 12

    Transfer the scallops to plates.

13. 13

    Spoon the sauce over the scallops and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.