Ingredients

1 lb medium asparagus

3 tablespoons olive oil

2 lb large sea scallops, tough ligament removed from side of each if attached

1/2 teaspoon black pepper

3/4 teaspoon salt

1/3 cup dry white wine

2 teaspoons white-wine vinegar

1/2 stick (1/4 cup) unsalted butter, cut into tablespoon pieces

Description

Sautéing Scallops And Asparagus Adds Depth To Their Subtle Flavors — And The Dish Only Gets Better With The Addition Of A Silky Beurre Blanc–style Sauce.

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