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