This Month's Recipe
Seared Scallops and Asparagus with Creamy Herbed Butter Sauce

ingredients

• 1 lb green asparagus, trimmed and cut into slices on the diagonal
  3 tbsp TFM Olive Oil, divided
  1 lb colossal sea scallops
  ½ tsp black pepper
  ¾ tsp salt, divided
  ⅓ cup Nobilo Sauvignon Blanc
  2 tbsp TFM Roasted Garlic & Herb
  Finishing Butter
  2 tbsp mascarpone cheese
  1 tbsp fresh tarragon, chopped
  zest of ½ lemon, for garnish
  
  

• directions

Heat 1 tablespoon olive oil in a large skillet over medium high heat until hot, but not smoking. Sauté asparagus until tender, stirring occasionally; about 5
to 6 minutes. Transfer asparagus to plate with slotted spoon and return skillet to stove.

Pat scallops dry and sprinkle with pepper and 1/2 teaspoon salt. Add remaining olive oil to skillet. Sauté scallops until browned on both sides and cooked through, about 4 to 6 minutes, and transfer to a clean plate.

Return skillet to stove and add Nobilo Sauvignon Blanc, bring to a boil. Deglaze by scraping up any browned bits from the bottom of the skillet, boiling until liquid is reduced to about 2 tablespoons. Reduce heat to low and whisk in finishing butter, 1
tablespoon at a time until incorporated. Repeat with mascarpone cheese. Once fully incorporated, add tarragon, asparagus and remaining salt and cook until heated. Plate scallops and top with sauce. Garnish with lemon zest before serving.