Scallops & Spring Vegetables with Olive Caper Pan Sauce
Created by Linky on May 18, 2023
- Servings: 2
- Prep Time: 10m
- Cook Time: 10m
- Recipe #40683
Ingredients
- 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
How to Make
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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.
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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.
Nutritional Facts
- 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