George Sarris' Scallops with Asparagus
1 lb medium asparagus, trimmed, cut into 1-inch pieces
2 tablespoons olive oil
1 lb large sea scallops
salt & pepper to taste
1/3 cup dry white wine
2 teaspoons white wine vinegar
2 teaspoons balsamic vinegar
2 tablespoons cold unsalted butter, cut into small pieces
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, 5-6 minutes. Transfer with a slotted spoon to a plate, reserving skillet off heat.
Pat scallops dry and sprinkle with pepper and salt. Add 1 tablespoon oil to skillet and heat over moderately high heat until hot by not smoking, then saute the scallops, turning over once, until browned and just cooked through, 4-6 minutes total. Transfer scallops to another plate and cover loosely with foil to keep warm.
Add wine and vinegar to skillet and boil, scraping up any browned bits, until liquid is reduced by half, about one minute. Add any accumulated scallop juices on place and bring to a simmer. Turn off heat and whisk in butter, one piece at a time, until incorporated. Plate scallops and asparagus, spoon sauvce over and serve immediately.
Good Day Cooking - April 19, 2010