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Scallops And Asparagus With Creamy Herbed Butter Sauce

Ingredients
  Green asparagus 1 Pound, trimmed and cut into slices on the diagonal
  Olive oil 3 Tablespoon
  Colossal sea scallops 1 Pound, divided
  Black pepper 1⁄2 Teaspoon
  Salt 3⁄4 Teaspoon
  Garlic 1 Clove (5 gm), divided, minced fine
  Sauvignon blanc 1⁄3 Cup (4.8 tbs) (Nobiloâ®)
  Butter 2 Tablespoon (Plugraâ®)
  Mascarpone cheese 2 Tablespoon
  Fresh tarragon 1 Tablespoon
  Lemon 1⁄2 , chopped zest
Directions

Heat 1 tablespoon olive oil in a large skillet over medium high heat until hot, but not smoking. Sauté asparagus until tender (about 5 to 6 minutes). Transfer asparagus to plate with slotted spoon and return skillet to stove. Pat scallops dry and sprinkle with pepper and 1/2 teaspoon salt. Add remaining olive oil to skillet. Sauté scallops until browned on both sides and cooked through, about 4 to 6 minutes, and transfer to a clean plate. Return skillet to stove and add the garlic. Sauté the garlic for 30 seconds and add the Nobilo Sauvignon Blanc, bring to a boil. Deglaze by scraping up any browned bits from the bottom of the skillet, boiling until liquid is reduced to about 2 tablespoons. Reduce heat to low and whisk in butter one tablespoon at a time until incorporated. Repeat with mascarpone cheese. Once fully incorporated, add tarragon, asparagus and remaining salt and cook until heated. Plate scallops and top with sauce. Garnish with lemon zest before serving. Enjoy with a glass of the Nobilo Sauvignon Blanc wine.

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Recipe Summary

Difficulty Level: 
Easy
Channel: 
American
Cuisine: 
Main Dish
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
4
Looking for a simple way to prepare scallops deliciously, here is a recipe just right for you. Watch Mike Monahan as he cooks asparagus and scallops in olive oil with some simple seasonings and then serves them with a topping of herbed butter sauce. Scallops are good when saucy!

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