Scallops and Vegetables with Caper Sauce
We have wonderfully sweet fresh scallops in Maine. This is a quick-cooking scallop dish packed with vegetables, protein, and a flavorful sauce.
2 Servings
Ingredients:
2 tablespoons olive oil, divided
8 ounces dry sea scallops
Pinch of ground pepper
8 ounces asparagus (1/2 bunch), trimmed
6 ounces petite carrots, trimmed or baby carrots, halved lengthwise
1 medium shallot, minced
5 pitted Castelvetrano olives (or other pitted green olives), coarsely chopped
1 tablespoon capers, rinsed and chopped
1 clove garlic, minced
¼ cup dry white wine
1 tablespoon butter
Chopped fresh parsley for garnish
Directions:
Step 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.
Step 2: Add the remaining 1 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, about 1 minute. Add wine and cook for 1 minute. Remove from heat and add butter; stir until melted. Serve with the scallops, sprinkled with parsley, if desired.
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