Scallops with Spring Vegetables (Print Version)
# Ingredients:
01 -
2 tablespoons extra-virgin olive oil, divided
02 -
8 ounces dry sea scallops, tough side muscle removed
03 -
Pinch of ground pepper
04 -
8 ounces asparagus (1/2 bunch), trimmed
05 -
6 ounces petite carrots, trimmed or baby carrots, halved lengthwise
06 -
1 medium shallot, minced
07 -
5 pitted Castelvetrano olives, coarsely chopped
08 -
1 tablespoon capers, rinsed and chopped
09 -
1 clove garlic, minced
10 -
1/4 cup dry white wine
11 -
1 tablespoon butter
12 -
Chopped fresh parsley for garnish
# Instructions:
01 -
Heat 1 tablespoon olive oil in a medium nonstick skillet over medium-high heat. Pat scallops dry and sprinkle with ground pepper. Add scallops to the pan and cook, flipping once, until browned and just cooked through, about 1 1/2 to 2 minutes per side. Transfer to a plate.
02 -
Add the remaining 1 tablespoon olive oil, asparagus, and carrots to the skillet. Cook, stirring frequently, until tender-crisp, about 2 to 3 minutes.
03 -
Add shallot, olives, capers, and garlic to the pan and cook until fragrant, about 1 minute. Stir in the white wine and cook for 1 minute. Remove from heat and add the butter, stirring until melted.
04 -
Serve the scallops with the vegetables and sauce, sprinkled with chopped fresh parsley if desired.
# Notes:
01 -
Petite carrots cook faster as they are harvested before full maturity.
02 -
Ensure scallops are dry before cooking to achieve a proper sear.