Scallops and Asparagus

What could be better than sauteed scallops and delicate spears of asparagus? The only thing we needed was a piece of crusty bread to sop up the extra sauce. Did I mention that I have high cholesterol and avoid cooking with butter? It's unnecessary in this dish, but if you want to add a little to the sauce to make it richer, go ahead.

2/3 lb dry (untreated) sea scallops, Jersey fresh

1/2 lb asparagus, preferably narrow spears

2 T olive oil

black pepper

Sauce

2 T orange juice (or juice of a whole blood orange and omit the lemon)

juice of 1/2 large lemon

1/4 c or more, white wine

dash salt

Heat two sauté pans (if possible, use cast iron for the scallops and keep it on high). While they are heating, snap the ends off the asparagus and break in half, dividing into two piles of ends and tips. Thoroughly rinse the scallops and dry on a paper towel (this dish works only for dry, untreated scallops; wet scallops give off too much water in the pan and won't caramelize). Grind fresh black pepper over the scallops.

Add olive oil to both pans and wait until it's very hot. You can add a little smashed garlic, but take it out after a minute so it doesn't burn. Add asparagus ends to one pan, shake/stir now and then.

Into heavier pan, place scallops pepper side down, leaving space around them, and grind more pepper on top. Turn them once, only after they have formed a golden crust.

Add tips to asparagus, squeeze a little lemon over them and a tiny bit of sugar and some salt. Stir occasionally. Test, and if done early, done turn heat way down and leave in pan to stay warm.

When scallops are golden on both sides, remove to plates and quickly add the sauce ingredients to the pan. It will bubble up. With a spatula, scrape the pan so little bits of scallop dissolve in the sauce. When it is reduced by at least half (a minute or two), pour over scallops.

J mentioned that we should have had something to sop up the extra sauce. A piece of bread, some couscous, or roasted or mashed potatoes would have been great.