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Scallops And Asparagus In Wine Sauce

Heart.Foods's picture
Ingredients
  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)
  Flour 3 Tablespoon
  Fresh lemon juice 1 Tablespoon
  Finely chopped fresh parsley 3 Tablespoon
Directions

Rinse fresh scallops in cold water and drain, or thaw and drain frozen scallops.
Set aside.
In small saucepan over medium-high heat, combine clam juice and wine.
Boil, uncovered, until mixture is reduced to 1 1/2 cups.
Set aside.
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American

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