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Scallops & Spring Veggies

kitchen_cooking_scallops_image_recipe

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

  1. 
 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.
  2. 
 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