Sea Scallops and Asparagus With Vermouth

1. 1

   Heat a large nonstick skillet over medium high heat.

2. 2

   Add 2 tablespoons of olive oil and the chopped shallots to the pan.

3. 3

   Cook shallots in oil for about 1 minute.

4. 4

   Add the asparagus pieces and saute until tender crisp.

5. 5

   Season asparagus with salt and pepper and add the capers and parsley.

6. 6

   Cook for an additional minute.

7. 7

   Transfer asparagus mixture to a serving dish.

8. 8

   Season drained and trimmed scallops with salt and pepper.

9. 9

   And using the same skillet, turn heat up and add the remaining tablespoon of olive oil.

10. 10

    Immediately place the scallops in the hot pan and sear in a single layer, until they are carmelized, about 2 minutes on each side.

11. 11

    Add vermouth and cook 1 to 2 minutes to cook out the alcohol.

12. 12

    Arrange scallops in vermouth over the top of the asparagus and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.