Recipe by Old Bay®
"It's extremely important in any recipe using scallops to dry them well with paper towels before cooking them in a skillet or broiling. They retain water and pressing down lightly removes some of the water, allowing them to brown instead of stew."
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asparagus spears, trimmed
OLD BAY® Seasoning
sea scallops, rinsed and patted dry on paper towels
dry white wine
McCormick® Dill Weed
medium lemon, cut in quarters
Sooooo good. I was expecting a little more "kick", maybe I'll add some cayanne or something next time. I am sure I will use this recipe again and again.
I didn't make the asparagus, but I thought the scallops were perfect! (this was my first time cooking them too)
Just made this tonight and it was most excellent! I highly recommend the recipe as is.
Excellent. My best dish
Made for Father's Day 2009. Everyone raved!!! Used fresh dry pack scallops from the fish market so they were not soggy but perfect. Was afraid the spices would be overpowering, but they complemented perfectly.
Oh wow, this was really good! I made it exactly as the directions stated and it turned out great. I used a pinot grigio for the wine. Will definitely make again and thank you for the recipe! :)
I love this recipe. It was so incredibly delicious! I made it as is, even though I had never heard of old bay seasoning before this, it really hit the spot. I used a very dry chardonnay and it complimented the scallops perfectly. I would suggest this recipe to anyone!
this was phenomenal. i had never made scallops before and the results of this recipe were truly gourmet!! thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Scallops on Asparagus Spears with Wine Reduction
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 90
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