Scallops On Asparagus Spears With Wine Reduction

• 24 asparagus spears, trimmed
• 2 tablespoons flour
• 1/2 teaspoon Old Bay Seasoning
• 1/2 teaspoon paprika
• 3 tablespoons butter, divided
• 1 lb sea scallops, rinsed and patted dry
• 1/2 cup dry white wine
• 3/4 teaspoon dried dill weed
• 1 lemon, quartered (optional)

1. Cook asparagus in boiling water in a large skillet 3 minutes or until crisp tender.
2. Drain on paper towels and set aside.
3. Keep warm.
4. Combine flour, Old Bay, and paprika in a shallow pan.
5. Stir to blend thoroughly. Add scallops and coat with flour mixture.
6. Dry skillet with a paper towel, and place over medium-high heat until hot. Add 2 tablespoons of butter. When butter is melted, add scallops and cook 4 minutes, turn and cook 4 minutes longer or until opaque in center.
7. Top asparagus with scallops and cover to keep warm. Add wine and dill weed to pan residue.
8. Bring to a boil and cook 1-2 minutes or until liquid measures about 1/3 cup.
9. Remove from heat; stir in remaining 1 tablespoon butter and stir until completely melted. Pour sauce evenly over scallops.
10. Garnish with lemon wedges, if desired.

flour, bay seasoning, paprika, butter, white wine, dill weed, lemon

Taken from www.food.com/recipe/scallops-on-asparagus-spears-with-wine-reduction-115905 (may not work)