For ➋ as main course, ➍ as a starter500 g medium asparagus, trimmed, cut in 2.5 cm pieces, tips left whole
2 tbs olive oil
500 large sea scallops, trimmed if necessary
salt & pepper to taste
8 cl dry white wine
2 ts white wine vinegar
2 tbs cold unsalted butter, cut into small pieces
Heat 1 tbs oil in a heavy nonstick skillet over moderately high heat until hot but not smoking, then sauté asparagus, stirring occasionally, until just tender, 5 to 6 m. Transfer with a slotted spoon to a plate, reserving skillet off heat (do not clean).
Pat scallops dry and sprinkle with pepper and salt. Add 1 tbs oil to skillet and heat over moderately high heat until hot but not smoking, then sauté the scallops, turning over once, until browned and just cooked through, 4 to 6 m total. Transfer scallops to another plate. Cover loosely with foil to keep warm.
Add wine and vinegar to skillet (mixture may spatter) and boil, scraping up any browned bits, until liquid is reduced by half, about 1 m. Add any accumulated scallop juices on plate and bring to a simmer. Turn off heat and whisk in butter, one piece at a time, until incorporated.
Plate scallops and asparagus, spoon sauce over and serve immediately.
Read tip on cooking asparagus. Read tip on cooking scallops. Read more recipes with scallops.
