Scallops On Asparagus Spears With Wine Reduction - cooking recipe

Ingredients

24 asparagus spears, trimmed
2 tablespoons flour
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon paprika
3 tablespoons butter, divided
1 lb sea scallops, rinsed and patted dry
1/2 cup dry white wine
3/4 teaspoon dried dill weed
1 lemon, quartered (optional)

Preparation

Cook asparagus in boiling water in a large skillet 3 minutes or until crisp tender.
Drain on paper towels and set aside.
Keep warm.
Combine flour, Old Bay, and paprika in a shallow pan.
Stir to blend thoroughly. Add scallops and coat with flour mixture.
Dry skillet with a paper towel, and place over medium-high heat until hot. Add 2 tablespoons of butter. When butter is melted, add scallops and cook 4 minutes, turn and cook 4 minutes longer or until opaque in center.
Top asparagus with scallops and cover to keep warm. Add wine and dill weed to pan residue.
Bring to a boil and cook 1-2 minutes or until liquid measures about 1/3 cup.
Remove from heat; stir in remaining 1 tablespoon butter and stir until completely melted. Pour sauce evenly over scallops.
Garnish with lemon wedges, if desired.