Scallops And Asparagus In Wine Sauce
|Scallops||1 Pound (fresh or frozen)|
|Bottled clam juice||16 Ounce (2 bottles, 8-ounce each)|
|Dry white wine||1 Cup (16 tbs)|
|Fresh asparagus/4 ounces frozen asparagus, thawed||4 Ounce, trimmed|
|Acceptable margarine||2 Tablespoon|
|Minced shallots||1⁄4 Cup (4 tbs)|
|Fresh lemon juice||1 Tablespoon|
|Finely chopped fresh parsley||3 Tablespoon|
Rinse fresh scallops in cold water and drain, or thaw and drain frozen scallops.
In small saucepan over medium-high heat, combine clam juice and wine.
Boil, uncovered, until mixture is reduced to 1 1/2 cups.
Cut asparagus diagonally into 1-inch lengths.
Steam until tender-crisp and set aside.
Heat margarine in a nonstick skillet.
Add shallots and saute until translucent.
Add flour and cook 1 minute.
Whisk in reduced clam juice.
When sauce is thick, add scallops and cook over medium heat 5 to 7 minutes, stirring frequently, or until scallops are cooked.
Add lemon juice, asparagus and parsley and stir until well heated.