Active Time

　　30 Min

　　Total Time

　　30 min

　　Sautéing scallops and asparagus adds depth to their subtle flavors — and the dish only gets better with the addition of a silky beurre blanc–style sauce.

　　

Ingredients

Makes 4 servings

　　1 lb medium asparagus

　　3 tablespoons olive oil

　　2 lb large sea scallops, tough ligament removed from side of each if attached

　　1/2 teaspoon black pepper

　　3/4 teaspoon salt

　　1/3 cup dry white wine

　　2 teaspoons white-wine vinegar

　　1/2 stick (1/4 cup) unsalted butter, cut into tablespoon pieces

　　

Step 1

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

　　

Step 2

Heat 1 tablespoon oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then sauté asparagus, stirring occasionally, until just tender, 5 to 6 minutes. Transfer with a slotted spoon to a plate, reserving skillet off heat (do not clean).

　　

Step 3

Pat scallops dry and sprinkle with pepper and 1/2 teaspoon salt. Add 1 tablespoon oil to skillet and heat over moderately high heat until hot but not smoking, then sauté half of scallops, turning over once, until browned and just cooked through, 4 to 6 minutes total. Transfer scallops with tongs to another plate as cooked.

　　

Step 4

Wipe out skillet with paper towels, then add remaining tablespoon oil and heat until hot but not smoking. Sauté remaining scallops, turning over once, until browned and cooked through, 4 to 6 minutes total, transferring to plate. (Do not wipe out skillet after second batch.)

　　

Step 5

Carefully add wine and vinegar to skillet (mixture may spatter) and boil, scraping up brown bits, until liquid is reduced to about 2 tablespoons, about 1 minute. Add any scallop juices accumulated on plate and bring to a simmer.

　　

Step 6

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

　　

Step 7

Add asparagus and remaining 1/4 teaspoon salt and cook until heated through, about 1 minute.

　　

Step 8

Serve scallops topped with asparagus and sauce.