Name Scallops and Asparagus with Vermouth and Dill Sauce


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* 1 (8-ounce) package frozen, thawed bay scallops
* 8 ounces fresh asparagus
* 1 tablespoon butter
* 1 tablespoon canola oil
* 2 tablespoons flour
* 1/8 teaspoon salt or to taste
* 1/8 teaspoon pepper or to taste
* 1/4 cup dry vermouth
* 1/4 cup chicken broth
* 1 tablespoon lemon juice
* 1 tablespoon minced fresh dill weed
* 1 cup cooked egg noodles (see note)

1. Place scallops in a fine-mesh sieve over a bowl. Set aside 10 minutes to drain.
2. Snap tough ends off asparagus. Cut stems into 1 1/2 -inch long pieces. Steam asparagus for 5 minutes or until tender. Drain and set aside.
3. Place butter and oil in a large skillet. Heat over medium heat. Combine flour, salt and pepper in a bag. Add scallops and shake well to coat. Add scallops to skillet in a single layer. Cook over medium-high heat for 2 minutes, shaking skillet frequently.
4. Pour in vermouth and scrape up any browned bits in the skillet. Add chicken broth, lemon juice and dill weed. Reduce heat to low. Stir in asparagus and simmer just to heat through. Adjust salt and pepper to taste. Serve scallops and asparagus over noodles. Serves 2.

Note: If desired, toss noodles with 2 teaspoons butter before serving.

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