New this month
Get the Allrecipes magazine

Scallops on Asparagus Spears with Wine Reduction

"It's extremely important in any recipe using scallops to dry them well with paper towels before cooking them in a skillet or broiling. They retain water and pressing down lightly removes some of the water, allowing them to brown instead of stew."
Added to shopping list. Go to shopping list.

Ingredients

25 m servings 288 cals
Original recipe yields 4 servings

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Cook asparagus in boiling water in a large skillet 3 minutes or until just crisp tender. Drain on paper towels and set aside on a serving platter. Cover to keep warm.
  2. Combine flour, Old Bay, and paprika in a shallow pan. Stir to blend thoroughly. Add scallops and coat evenly with flour mixture.
  3. Dry skillet with a paper towel, if necessary, and place over medium-high heat until hot. Add 2 tablespoons of butter. When butter is melted, add scallops and cook 4 minutes, turn and cook 4 minutes longer or until opaque in center. Top asparagus with scallops and cover to keep warm.
  4. Add wine and dill weed to pan residue. Bring to a boil and cook 1-2 minutes or until liquid measures about 1/3 cup. Remove from heat; stir in remaining 1 tablespoon butter and stir until completely melted. Pour sauce evenly over scallops. Garnish with lemon wedges, if desired.

Nutrition Facts


Per Serving: 288 calories; 10 g fat; 15.4 g carbohydrates; 31.2 g protein; 91 mg cholesterol; 470 mg sodium. Full nutrition

Reviews

Read all reviews 10
Most helpful
Most positive
Least positive
Newest

Sooooo good. I was expecting a little more "kick", maybe I'll add some cayanne or something next time. I am sure I will use this recipe again and again.

I didn't make the asparagus, but I thought the scallops were perfect! (this was my first time cooking them too)

Just made this tonight and it was most excellent! I highly recommend the recipe as is.

Excellent. My best dish

Made for Father's Day 2009. Everyone raved!!! Used fresh dry pack scallops from the fish market so they were not soggy but perfect. Was afraid the spices would be overpowering, but they compl...

Oh wow, this was really good! I made it exactly as the directions stated and it turned out great. I used a pinot grigio for the wine. Will definitely make again and thank you for the recipe! :)

I love this recipe. It was so incredibly delicious! I made it as is, even though I had never heard of old bay seasoning before this, it really hit the spot. I used a very dry chardonnay and it c...

this was phenomenal. i had never made scallops before and the results of this recipe were truly gourmet!! thanks!

This was my first attempt at scallops and what a hit! It was absolutely delicious. Instead of regular Old Bay seasoning, I opted for the "Blackened" version to give it a little more kick. In ...