Scallops and Asparagus with Herb Butter
From cookinggood 16 years ago
- 20 minutes to make
- Serves 4
This is a wonderful recipe I got from the grocery store. My husband like it and he doesn't even like asparagus!
Ingredients
- 1 lb asparagus, trimmed and cut into 1" pieces on the diagonal shopping list
- 3 tablespoons olive oil (divided) shopping list
- 1 lb Colossal sea scallops, rinsed and dried shopping list
- 1/2 teaspoon black pepper shopping list
- 1/2 teaspoon salt shopping list
- 1/3 cup Sauvignon Blanc shopping list
- 2 tablespoons mascarpone cheese shopping list
- 1 tablespoon fresh tarragon, chopped shopping list
- 2 tablespoons garlic & herb Butter shopping list
- zest of 1/2 lemon shopping list
How to make it
- 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.
The Rating
Reviewed by 5 people-
Sounds great!
bluewaterandsand
in GAFFNEY loved it
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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!!
lunasea
in Orlando loved it
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good stuff here... love scallops... dave
wolfpackjack
in Raleigh loved it
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