Lemon Caper Bay Scallops with Asparagus
 
Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
  • 8 oz bay scallops (thawed if frozen)
  • Fresh ground black pepper
  • 1 TBS extra virgin olive oil
  • 1 cup thin asparagus spears, cut into 1-inch pieces, about 4 oz
  • 2 garlic cloves, minced
  • ¼ tsp cornstarch
  • 2 TBS dry white wine
  • 2 TBS capers, chopped
  • Juice of ½ a lemon (1-2 TBS)
  • 1 TBS unsalted butter
Instructions
  1. Pat scallops dry with paper towels. Season with a pinch of fresh ground black pepper.
  2. Gently heat olive oil in a skillet over medium heat. Add scallops, asparagus, and garlic to the skillet and cook 2-4 minutes. Flip the scallops once and cook until opaque. Transfer to a plate and cover to keep warm.
  3. Whisk cornstarch into the white wine and add to the juices in the skillet with the capers. Saute 1 minute, or until thickened. Remove from heat and stir in fresh lemon juice and butter to emulsify. Pour the sauce over the scallops and asparagus. Serve immediately.
Recipe by Alisons Allspice at /lemon-caper-bay-scallops-with-asparagus/