Scallops with Mushrooms and Asparagus
Olla-Podrida
Olla-Podrida
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Ingredients

  • 6 spears thin asparagus
  • 4 large crimini mushrooms, sliced
  • 1 clove garlic, finely minced
  • 2 tablespoons olive oil
  • 4 large sea scallops, cleaned
  • Freshly ground black pepper
  • Pinch of salt
  • 1/3 cup dry white wine
  • 2 teaspoons white-wine vinegar
  • 1 tablespoon unsalted butter
  • Trim asparagus, then cut stems into 1-1/4-inch-thick diagonal slices, leaving
  • tips whole.
  • Carefully add wine and vinegar to skillet and boil,
  • scraping up brown bits, until liquid is reduced to about 2 tablespoons, 1-3
  • minutes. Add any scallop juices accumulated on plate and bring to a simmer.
  • Reduce heat to low and whisk in butter.

Instructions

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