Scallops Spring Vegetables with Olive Caper Pan Sauce
Ingredients
- 2 tablespoons extra-virgin olive oil, divided
- 8 ounces dry sea scallops, tough side muscle removed
- Pinch of ground pepper
- 8 ounces asparagus (1/2 bunch), trimmed
- 6 ounces petite carrots, trimmed or baby carrots, halved lengthwise
- 1 medium shallot, minced
- 5 pitted Castelvetrano olives, coarsely chopped
- 1 tablespoon capers, rinsed and chopped
- 1 clove garlic, minced
- ¼ cup dry white wine
- 1 tablespoon butter
- Chopped fresh parsley for garnish
Instructions
Scallops & Spring Vegetables with Olive-Caper Pan Sauce serves 2 original recipe by EatingWell.
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