This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Old-Fashioned Pancakes See how to make classic diner-style pancakes. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

1 of

Posted:

| View All »

left

1 of 15

right

LEARN MORE

Scallops on Asparagus Spears with Wine Reduction

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."

Rate/Review | Read Reviews (10)

Prep Time:
15 Min

Cook Time:
10 Min

Ready In:
25 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

12 ounces asparagus spears, trimmed
2 tablespoons flour
1/2 teaspoon OLD BAY® Seasoning
1/2 teaspoon McCormick® Paprika
3 tablespoons butter, divided
1 pound sea scallops, rinsed and patted dry on paper towels
1/2 cup dry white wine
3/4 teaspoon McCormick® Dill Weed
1 medium lemon, cut in quarters (optional)

Directions

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.
Combine flour, Old Bay, and paprika in a shallow pan. Stir to blend thoroughly. Add scallops and coat evenly with flour mixture.
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.
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.