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.