Simple One Skillet Chicken Alfredo Pasta
April 4, 2024
Stuffed Peppers
May 2, 2024
Photo: Kamil K.
Ingredients
- Two tablespoons extra-virgin olive oil, divided
- 8 ounces dry sea scallops, tough side muscle removed
- Pinch of ground pepper
- 8 ounces asparagus (1/2 bunch), trimmed
- 6 ounces petite carrots, trimmed or baby carrots, halved lengthwise
- One medium shallot, minced
- Five pitted Castelvetrano olives, coarsely chopped
- One tablespoon of capers, rinsed and chopped
- One clove of garlic, minced
- ¼ cup dry white wine
- One tablespoon butter
- Chopped fresh parsley for garnish
Directions
- Heat 1 tablespoon oil in a medium nonstick skillet over medium-high heat. Pat scallops dry and sprinkle with pepper. Add the scallops to the pan and cook, flipping once, until browned and just cooked through, 1 1/2 to 2 minutes per side. Transfer to a plate.
- Add the remaining one tablespoon oil, asparagus, and carrots to the pan and cook, stirring frequently, until tender-crisp, 2 to 3 minutes. Add shallot, olives, capers, and garlic and cook until fragrant, for about 1 minute. Add wine and cook for 1 minute. Remove from heat and add butter; stir until melted. Serve with the scallops and sprinkle with parsley, if desired.
Served best when hot