Cook The Book: Scallops With Slivered Asparagus And Lemony Wine Sauce

• 12 ounces asparagus
• 6 large sea scallops
• Salt and pepper
• 2 tablespoons butter, in all
• 1 fat scallion, white part with a little green, finely chopped
• 1 tablespoon chopped parsley or chervil
• Grater zest of 1 (Meyer) lemon, plus juice
• Splash of white wine

1. Simultaneously, melt a tablespoon of butter in a skillet. When the foam subsides, add the scallops. Cook over medium-high heat until golden on the bottom, about 2 minutes, then turn and cook the second side. When done, divide the asparagus between 2 plates, then nestle the scallops on top.
2. Add the remaining butter, scallion, herbs, and lemon zest to the pan, allow the butter to melt and foam, then add the splash of wine and squeeze for lemon and let it sputter and boil. After about 30 seconds, turn off the heat, add a little pepper, and spoon the sauce over the scallops and asparagus. Serve with crusty bread to capture the juices.

asparagus, scallops, salt, butter, scallion, parsley, grater, white wine

Taken from www.seriouseats.com/recipes/2009/08/scallops-with-slivered-asparagus-lemon-wine-sauce-recipe.html (may not work)