Scallops & Spring Vegetables with Olive-Caper Pan Sauce
"From the Chicago Tribune. I'm thinking of swapping shrimp instead of the scallops. You can use any kind of green olive."
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (308.5 g)
- Calories 425.7
- Total Fat - 25.6 g
- Saturated Fat - 8.3 g
- Cholesterol - 92.1 mg
- Sodium - 1018.5 mg
- Total Carbohydrate - 23.4 g
- Dietary Fiber - 3.8 g
- Sugars - 5.8 g
- Protein - 24.5 g
- Calcium - 106.2 mg
- Iron - 3.2 mg
- Vitamin C - 7.5 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
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.
Step 2
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. Sprinkle with parsley to serve, if desired.
Tips
No special items needed.
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