Recipe

Scallops And Asparagus With Herb Butter Recipe

	Cookinggood / All my dishes 1 year, 7 months ago This is a wonderful recipe I got from the grocery store. My husband like it and he doesn't even like asparagus! Prep:10m Cook:20m Servings:4	Cookinggood
	wonderful

Does this look good? Yeah! / Nope

Fans

m2googee

wolfpackja

lunasea

tablescape

bluewatera

Ingredients

1 lb asparagus, trimmed and cut into 1" pieces on the diagonal

3 tablespoons olive oil (divided)

1 lb Colossal Sea Scallops, rinsed and dried

1/2 teaspoon black pepper

1/2 teaspoon salt

1/3 cup Sauvignon Blanc

2 tablespoons mascarpone cheese

1 tablespoon fresh tarragon, chopped

2 tablespoons Garlic & Herb Butter

zest of 1/2 lemon

Directions

Heat 1 tablespoon oil until hot and saute the asparagus until tender stirring occasionally for about 6 minutes. Transfer to a plate and return pan to the stove.

Sprinkle scallops with pepper and salt. Add remaining 2 tablespoons of oil to the pan. Saute scallops until brown on both sides and cooked all the way through( about 4 to 6 minutes) and remove to clean plate.

Return skillet to stove and add Sauvignon Blanc and bring to a boil. Deglaze the pan by scraping up any browned bits from the bottom of the skillet. Boil until reduced to about 2 tablespoons.

Reduce heat and whisk in herbed butter one tablespoon at a time.

Whisk in mascarpone cheese one tablespoon at a time.

Add Tarragon, lemon zest and the asparagus and cook until heated.

Plate the scallops and top with sauce.

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Comments

tlb420 1 year, 7 months ago said:
Sound good, will have to try this one...I like to BBQ my Asparagus, its great...and make a "garlic mayo" to go with it...

bluewaterandsand 1 year, 7 months ago said:
Sounds great!

lunasea 1 year, 6 months ago said:
How did I miss this one? I adore both scallops and asparagus...so I'll be making this for sure. Great post, Ferri - thanks hon!!

wolfpackjack 10 months, 2 weeks ago said:
Good stuff here... love scallops... dave

tablescape 1 week, 3 days ago said:
I just found this amazing recipe. I can't wait to see how the texture changes with the marscarpone; it's intriguing to say the least. Thanks so much. I guess it has been too long for the rating of 5 to mean anything, but I'm going to give it one anyway. Again, thanks.

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