Fustini's Oils and Vinegars
Asparagus and Scallops

Add To Favorites

Asparagus and Scallops

Reviews

This recipe does not have any reviews yet   be the first to write one

Asparagus and Scallops



Ingredients

  • 1 lb medium asparagus
  • 3 tablespoons Fusitni's Gremolata olive oil
  • 2 lb large sea scallops, tough ligament removed from side of each if attached
  • 1/2 teaspoon black pepper
  • 3/4 teaspoon salt
  • 1/3 cup dry white wine
  • 2 teaspoons Fustini's Silician Lemon balsamic
  • 1/4 cup unsalted butter, cut into tablespoon pieces

Hint

Adapted from Epicurious


Directions

Step 1. 

Trim and peel asparagus, then cut stems into 1/4-inch-thick diagonal slices, leaving tips whole. Heat 1 tablespoon oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then sauté asparagus, stirring occasionally, until just tender, 5 to 6 minutes. Transfer with a slotted spoon to a plate, reserving skillet off heat (do not clean).


Step 2. 

Pat scallops dry and sprinkle with pepper and 1/2 teaspoon salt. Add 1 tablespoon oil to skillet and heat over moderately high heat until hot but not smoking, then sauté half of the scallops, turning over once, until browned and just cooked through, 4 to 6 minutes total. Transfer scallops with tongs to another plate as cooked.


Step 3. 

Wipe out skillet with paper towels, then add remaining tablespoon oil and heat until hot but not smoking. Sauté remaining scallops, turning over once, until browned and cooked through, 4 to 6 minutes total, transferring to plate. (Do not wipe out skillet after second batch.)Carefully add wine and vinegar to skillet (mixture may spatter) and boil, scraping up brown bits, until liquid is reduced to about 2 tablespoons, about 1 minute. Add any scallop juices accumulated on the plate and bring it to a simmer.  Reduce heat to low and whisk in butter, 1 tablespoon at a time, until incorporated.  Add asparagus and remaining 1/4 teaspoon salt and cook until heated through, about 1 minute.  Serve scallops topped with asparagus and sauce.




Customer Reviews

This recipe does not have any reviews yet.

Categories

 

Products

Stay Connected

Sign up now for our email newsletter!

Missed a Fustini's Newsletter?

Click here for our newsletter archive.

Enjoy at Local Restaurants

Find Fustini's here and see how our restaurant partners are integrating our oils & vinegars into the menu and on to the table.

Learn More