Ingredients
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2 tablespoons extra-virgin olive oil, divided
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8 ounces dry sea scallops, tough side muscle removed
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Pinch of ground pepper
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8 ounces asparagus (1/2 bunch), trimmed
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6 ounces petite carrots, trimmed or baby carrots, halved lengthwise
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1 medium shallot, minced
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5 pitted Castelvetrano olives, coarsely chopped
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1 tablespoon capers, rinsed and chopped
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1 clove garlic, minced
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¼ cup dry white wine
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1 tablespoon butter
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Chopped fresh parsley for garnish
Directions
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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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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.
