Scallops with Spring Veggies in an Olive and Caper Sauce

 Scallops with Spring Veggies in an Olive and Caper Sauce


2 tablespoons extra virgin olive oil

8 ounces sea scallops

¼ teaspoon each salt and pepper

½ bunch asparagus, tough ends trimmed

6 ounces petite carrots or baby carrots halved lengthwise

1 shallot, minced

¼ cup Castelvetrano olives, pitted and coarsely chopped 

1 tablespoon capers, rinsed and chopped

¼ cup dry white wine

1 tablespoon butter

2 tablespoons fresh parsley, chopped


Add 1 tablespoon of extra virgin olive oil to a nonstick skillet on medium high heat.  Pat scallops dry and sprinkle with salt and pepper. 


Add scallops to the pan and cook flipping only once until just cooked.  About 2 minutes per side. Transfer to a plate and cover with foil. 


Add the remaining tablespoon of extra virgin olive oil to the pan and add the asparagus and carrots.  Stir frequently and cook until tender.  This will take 2-3 minutes.


Add shallots, olives and capers and cook for 1 more minute. Add the wine and cook for another 1-2 minutes.  Remove the pan from the heat and add the butter.  Stir until the butter melts.   


To serve: Add scallops to a plate along with asparagus and carrots in the sauce.  Sprinkle with parsley.


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