Though scallops sound ambitious, they’re actually the best thing to make when you’re in need of a quick and easy weeknight meal. They take almost zero time to cook and require very little seasoning so if you can find them on sale, grab em!
Start by cooking your asparagus (one bunch should cover three people). Lay it flat on a baking sheet, grind on some basic everyday seasoning (or simply salt and pepper), drizzle both olive oil and truffle oil, and toss in a 400 degree oven for about 20 minutes.
Wait for the asparagus to come out of the oven before starting your scallops since they take such little time. Melt a tablespoon of butter in a pan. As the butter begins to melt, splash in a little white wine for good measure – whatever you have lying around. Make sure to pat your scallops dry beforehand and then lay them in the pan, careful not to crowd them. Let them cook for two minutes and DON’T TOUCH THEM. Just let them do their thing. Then flip them and cook – again, no touching! – for another two minutes. Done.
Lay your scallops over a lovely little bed of asparagus and you’re good to go. White wine and truffle oil on a Thursday night – I’m just living in the lap of luxury.