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Scallops & Spring Vegetables with Olive Caper Pan Sauce

Here's how you make Scallops & Spring Vegetables with Olive Caper Pan Sauce
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  • Servings: 2
  • Prep: 10m
  • Cook: 10m
    • The following recipe serves 2 people.

Ingredients

The ingredients are:
  • 2 tablespoons extra-virgin olive oil, divided
  • 8 ounces dry sea scallops, tough side muscle removed
  • Pinch of 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
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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