These scallops are presented with a creamy wine sauce made from marscapone cheese.
- 1 pound asparagus
- 1 pound sea scallops
- 4 Tbs olive oil
- 1/4 tsp black pepper, freshly ground
- 1/4 tsp salt
- 2 cloves garlic
- 2 Tbs butter
- 2 Tbs fresh parsley
- 3 Tbs marscapone cheese
- 1/3 cup dry, white wine
- 1 Tbs lemon juice
- Trim the asparagus and cut into 1" pieces.
- In a large skillet heat 1 Tbs olive oil over medium-high heat.
- Add the asparagus to the skillet and cook for five minutes.
- Remove the asparagus and set aside.
- Add 3 Tbs olive oil to the skillet and heat.
- Add the scallops to the skillet. Sprinkle the scallops with the salt and pepper.
- Cook the scallops until brown on each side, about 2-3 minutes on each side.
- Remove the scallops and set aside.
- Add the garlic, white wine, and lemon juice to the skillet and bring to a boil. Scrape the bottom of the skillet to loosen any food. Continue to boil the wine-lemon juice until there is only a few tablespoons left in the pan.
- Reduce the heat to low. Add the remaining butter and marscapone cheese to the pan and stir until it is fully incorporated and smooth (a whisk is best).
- Add the parsley and asparagus to the skillet and heat through.
- Plate the scallops and pour the sauce over the scallops.
Note: The scallop shell is the common image of a sea shell. "Pecten" is the Latin word for comb. Pliny, the Roman philosopher, used this same word for scallops because of their ridges radiate outwards and have a rounded, fan, shape. This reminded him of the popular comb worn by fashionable women of the Roman Empire.