Sauteed scallops and asparagus in white wine ...

Preparation

1 tablespoon oil in a nonstick skillet over medium heat until hot but not smoking heavily, then saute the asparagus, stirring occasionally, until tender, 5-6 minutes. Transfer with a slotted spoon to a plate, reserving the pan from the heat (not clean).

Pat scallops and sprinkle with salt and pepper. Add 1 tablespoon oil to skillet and heat over medium heat until hot but not smoking, fry the scallops, turning once, until golden brown and cooked for 4-6 minutes total.

Scallops to transfer to another bowl and cover with foil to keep warm.

Add the wine and vinegar in the pan (mixture may spatter) and bring to a boil, scraping up browned bits, until the liquid is reduced by half, about 1 minute. The juice of accumulated scallops on the plate and bring to a boil. Turn off the heat and whisk the butter, one piece at a time until incorporated. Serve scallops and asparagus with the sauce and immediately.