Sea Scallops and Asparagus With Vermouth

3 tablespoons extra virgin olive oil
1 shallot , chopped
3/4 lb fresh asparagus spear (tender parts only and cut into 1-inch pieces)
salt and pepper
2 tablespoons capers , drained
1/4 cup fresh parsley leaves , chopped
16 sea scallops
1/2 cup vermouth

Heat a large nonstick skillet over medium high heat.

Add 2 tablespoons of olive oil and the chopped shallots to the pan. Cook shallots in oil for about 1 minute.

Add the asparagus pieces and saute until tender crisp.

Season asparagus with salt and pepper and add the capers and parsley. Cook for an additional minute.

Transfer asparagus mixture to a serving dish.

Season drained and trimmed scallops with salt and pepper. And using the same skillet, turn heat up and add the remaining tablespoon of olive oil.

Immediately place the scallops in the hot pan and sear in a single layer, until they are carmelized, about 2 minutes on each side.

Add vermouth and cook 1 to 2 minutes to cook out the alcohol.

Arrange scallops in vermouth over the top of the asparagus and serve.




Serving Size: makes 4 servings (4 scallops,1-2 Tblsp sauce, and 1/2 cup asparagus per serving)