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
Pat scallops dry with paper towels. Season with a pinch of fresh ground black pepper.
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.
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 Alison's Allspice at https://www.alisonsallspice.com/lemon-caper-bay-scallops-with-asparagus/