Oops!
In an April 18 article, “Sampling Spring,” we left out half of a delicious recipe for scallops with asparagus, leeks and pine nuts. The rest of the recipe goes something like this:
Prepare scallops, removing the outer muscle on the side of the scallop. Pat dry and sprinkle with salt and pepper. Heat a medium saut퀌� pan on medium-high heat, and add olive oil when hot. Allow to heat until oil ripples. Sear scallops for a few minutes on each side. Remove from pan when the center feels firm. Leave the heat on.
Quickly add the wine to deglaze the pan, using a wooden spoon to remove any browned bits left on the bottom of the pan. When reduced to about 1/3 cup of liquid, add final two tablespoons of butter and swirl into liquid to finish the sauce. Turn off heat.
Compose plates, starting with the asparagus mixture, sprinkle with shredded parmesan and top with scallops. Divide sauce evenly between plates, drizzling onto scallops. Serves four.
-Recipe courtesy of Deeda Schroeder