- 12 large (U-10) scallops
- Olive oil
- 1 cup fingerling potatoes, quartered
- 1 cup baby rainbow carrots, cut in half lengthwise
- 1 bunch asparagus, sliced
- ½ cup pearl onions, quartered
- 1½ teaspoons butter
- ½ tablespoon minced garlic
- ⅛ cup white wine
- 1 cup heavy cream
- 1½ teaspoons fresh dill, chopped
- ½ teaspoon kosher salt
In a large, nonstick sauté pan on medium-high heat, add enough olive oil to thinly coat the pan. When the pan is hot, place each scallop with the convex (bowed out) side down. Sear for 2–3 minutes. Salt and pepper the top of each scallop. Flip scallops, cook for an additional 1–2 minutes, depending on the size of the scallops. Meanwhile, in a large sauté pan, heat olive oil over medium-high heat, add potatoes, cook 4 minutes, then add carrots and cook an additional 4 minutes. Add asparagus and onions and cook an additional 4 minutes.
To prepare dill sauce, melt butter in saucepan, add garlic and cook for 2 minutes over medium heat, or until golden brown. Add wine and reduce until au sec (almost dry). Add heavy cream and dill, simmer on medium-low heat until desired consistency is reached, about 10 minutes. Salt to taste. Leftover sauce can be refrigerated for up to 3 days.