Scallops and Spring Vegetables with Olive-Caper Sauce
Ingredients
- 2 tbsp extra-virgin olive oil, divided
- 8 ounces dry sea scallops, tough side muscle removed
- Pinch of ground pepper
- 8 ounces asparagus, trimmed
- 8 ounces petite carrots, trimmed or baby carrots, halved lengthwise
- 1 medium shallot, minced
- 5 pitted Castelvetrano olives, coarsely chopped
- 1 tbsp capers, rinsed and chopped
- 1 clove garlic, minced
- 1/4 cup dry white wine
- 1 tbsp butter
- Chopped fresh parsley for garnish
Instructions
- 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.
- 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. Serve with the scallops, sprinkled with parsley, if desired.
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