Seared Scallops with Asparagus
Scallops and asparagus are a terrific combo in this flavorful weeknight meal, and the white wine butter sauce in this simple and easy recipe is creamy, low calorie, and low carb. Good for keto and paleo diets.
Gluten-free, Main Course, Main Dish
cut into bite-sized pieces
or use 1/3 teaspoon of regular salt
white wine vinegar
cut into 4 pieces
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Sauté asparagus, stirring once in a while, about 5 minutes. Transfer asparagus to a plate, but don't clean the skillet.
Pat scallops dry then season with pepper and 1/2 teaspoon salt.
Add 1 tablespoon olive oil and heat over medium-high heat.
Sauté scallops 5-6 minutes on each side. Transfer to a plate (can be the same one the asparagus is on).
Add wine and vinegar to skillet and boil, scraping up any flavorful brown bits from the sides and bottom of the pan. Reduce liquid to 1/4 cup.
Add scallops and any juice from the scallops to the liquid in the skillet.
Reduce heat to low and whisk in butter, 1 tablespoon at a time.
Add asparagus and remaining salt and cook for 1-2 minutes.
Serve hot over pasta if desired.
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