Scallops on Asparagus Spears with Wine Reduction Recipe - Allrecipes.com
Scallops on Asparagus Spears with Wine Reduction Recipe
  • READY IN 25 mins

Scallops on Asparagus Spears with Wine Reduction

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    10 mins
  • READY IN

    25 mins

Directions

  1. Cook asparagus in boiling water in a large skillet 3 minutes or until just crisp tender. Drain on paper towels and set aside on a serving platter. Cover to keep warm.
  2. Combine flour, Old Bay, and paprika in a shallow pan. Stir to blend thoroughly. Add scallops and coat evenly with flour mixture.
  3. Dry skillet with a paper towel, if necessary, and place over medium-high heat until hot. Add 2 tablespoons of butter. When butter is melted, add scallops and cook 4 minutes, turn and cook 4 minutes longer or until opaque in center. Top asparagus with scallops and cover to keep warm.
  4. Add wine and dill weed to pan residue. Bring to a boil and cook 1-2 minutes or until liquid measures about 1/3 cup. Remove from heat; stir in remaining 1 tablespoon butter and stir until completely melted. Pour sauce evenly over scallops. Garnish with lemon wedges, if desired.
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Reviews More Reviews

Apr 23, 2008

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.

 
Jul 11, 2008

I didn't make the asparagus, but I thought the scallops were perfect! (this was my first time cooking them too)

 

11 Ratings

May 14, 2008

Just made this tonight and it was most excellent! I highly recommend the recipe as is.

 
Mar 01, 2010

Excellent. My best dish

 
Jun 26, 2009

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.

 
Jun 01, 2009

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! :)

 
Feb 23, 2009

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!

 
Nov 09, 2008

this was phenomenal. i had never made scallops before and the results of this recipe were truly gourmet!! thanks!

 

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Nutrition

  • Calories
  • 288 kcal
  • 14%
  • Carbohydrates
  • 15.4 g
  • 5%
  • Cholesterol
  • 91 mg
  • 30%
  • Fat
  • 10 g
  • 15%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 31.2 g
  • 62%
  • Sodium
  • 470 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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