Recipe 1 lb green asparagus, trimmed and cut into slices on the diagonal 3 tbsp olive oil, divided 1 lb colossal sea scallops 1/2 tsp black pepper 3/4 tsp salt, divided 1 Clove garlic, minced fine 1/3 cup Nobilo® Sauvignon Blanc 2 tbsp Plugra® butter 2 tbsp mascarpone cheese 1 tbsp fresh tarragon, chopped zest of 1/2 lemon, for garnish Heat 1 tablespoon olive oil in a large skillet over medium high heat until hot, but not smoking. Sauté asparagus until tender (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 the garlic. Sauté the garlic for 30 seconds and add the 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 butter one 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. Enjoy with a glass of the Nobilo Sauvignon Blanc wine.
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