Scallops on a Plate

I had something elegant and thought-out to go with this post, since it was such a snazzy dinner. But then we went and watched Snakes on a Plane, and all my fancy words are gone. Do not watch that movie. Well, watch it if you're into cheesy silly weird action movies. But when you're trying to have a nice dinner, do not follow it with this.

Since we had rice last night, and pasta tomorrow night, I wasn't sure what to have the scallops and asparagus with - so we had toast! Now, I happen to love toast. It might be one of my favorite foods. (I'm easy.) Let me tell you, toast was brilliant with this sauce. There was plenty of sauce to go around, and it was tasty to dunk in.

Since it was just the two of us, and I'm a little squidgy about reheating seafood, I only bought 11 scallops. Why eleven? 10 seemed like too few, 12 too many. (Ha!) I think the weight came to about a third of what the recipe called for, so this could happily feed more folks, especially if you served it with something more substantial.

Anyway, piece of cake to make, even better to have for dinner. If not for the 4 tablespoons of butter, I'd almost call it healthy.


Scallops with Asparagus
Gourmet Magazine, April 2007
http://www.epicurious.com/recipes/recipe_views/views/238094

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

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

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).

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.

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.)

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.

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

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

Serve scallops topped with asparagus and sauce.