Scallops And Asparagus In Wine Sauce Recipe
Ingredients
| Scallops | 1 pound, frozen | |
| 2 8-ounce bottles clam juice | ||
| Dry white wine | 1 Cup (16 tbs) | |
| 4 ounces trimmed fresh asparagus or 4 ounces frozen asparagus, thawed | ||
| 2 tablespoons acceptable margarine | ||
| Shallots | 1/4 Cup (16 tbs), minced | |
| Flour | 3 Tablespoon | |
| Lemon juice | 1 Tablespoon | |
| Parsley | 3 Tablespoon, finely chopped | |
Directions
Rinse fresh scallops in cold water and drain, or thaw and drain frozen scallops.
Set aside.
In small saucepan over medium-high heat, combine clam juice and wine.
Boil, uncovered, until mixture is reduced to 1 1/2 cups.
Set aside.
Cut asparagus diagonally into 1-inch lengths.
Steam until tender-crisp and set aside.
Heat margarine in a nonstick skillet.
Add shallots and saute until translucent.
Add flour and cook 1 minute.
Whisk in reduced clam juice.
When sauce is thick, add scallops and cook over medium heat 5 to 7 minutes, stirring frequently, or until scallops are cooked.
Add lemon juice, asparagus and parsley and stir until well heated.
Set aside.
In small saucepan over medium-high heat, combine clam juice and wine.
Boil, uncovered, until mixture is reduced to 1 1/2 cups.
Set aside.
Cut asparagus diagonally into 1-inch lengths.
Steam until tender-crisp and set aside.
Heat margarine in a nonstick skillet.
Add shallots and saute until translucent.
Add flour and cook 1 minute.
Whisk in reduced clam juice.
When sauce is thick, add scallops and cook over medium heat 5 to 7 minutes, stirring frequently, or until scallops are cooked.
Add lemon juice, asparagus and parsley and stir until well heated.
Chef
