Recipe Library
Scallops & Spring Vegetables with Olive-Caper Pan Sauce
Seared scallops rest in a silky white wine pan sauce brightened with butter, briny capers, and chopped Castelvetrano olives. Tender asparagus and petite carrots soak up the same fragrant juices for a bright, elegant finish.
- Total
- 23 min
- Prep
- 15 min
- Cook
- 8 min
- Serves
- 2
Nutrition per Serving
- Calories
- 384
- Protein
- 18g
- Carbs
- 24g
- Fat
- 22g
- Fiber
- 6g
- Sugar
- 9g
- Sodium
- 750mg
Ingredients
- 2 tablespoons extra-virgin olive oil, divided
- 8 ounces dry sea scallops, tough side muscle removed
- pinch ground pepper
- 8 ounces asparagus (1/2 bunch), trimmed
- 6 ounces petite carrots, trimmed or baby carrots, halved lengthwise
- 1 medium shallot, minced
- 5 pitted Castelvetrano olives, coarsely chopped
- 1 tablespoon capers, rinsed and chopped
- 1 clove garlic, minced
- 1/4 cup dry white wine
- 1 tablespoon butter
- Chopped fresh parsley for garnish
Instructions
- Heat 1 tablespoon oil in a medium nonstick skillet over medium-high heat. Pat scallops dry and sprinkle with pepper. Add the scallops to the pan and cook, flipping once, until browned and just cooked through, 1 1/2 to 2 minutes per side. Transfer to a plate.
- Add the remaining 1 tablespoon oil, asparagus and carrots to the pan and cook, stirring frequently, until tender-crisp, 2 to 3 minutes. Add shallot, olives, capers and garlic and cook until fragrant, about 1 minute. Add wine and cook for 1 minute. Remove from heat and add butter; stir until melted. Serve with the scallops, sprinkled with parsley, if desired.