This originally came from Gourmet Magazine some time ago, but it is a deceptively simple and tasty way to serve scallops that can be adapted numerous ways depending on what you have on hand.
For 2-4 people you’ll need: 3/4 lb Sea scallops, 1 bunch of asparagus (trimmed to 3-4″ long), 1 small bunch of broccolini (trimmed to 3-4″ long), 2-3 garlic cloves (crushed and chopped), 1 shallot (roughly chopped), 2-3 Tbsp unsalted butter, 1/2 c dry white wine, 2 Tbsp white wine vinegar, salt, pepper, and olive oil.
Preheat oven to 400.
Lay the scallops out on a plate and pat dry on both sides. Add salt and pepper.
In a large skillet heat about 1-2 Tbsp olive oil over medium heat. Add 1-2 cloves of crushed/chopped garlic (we also added some chopped garlic scapes to this) and toss well for about 1-2 mins until fragrant. Add asparagus and broccolini. Toss to coat well and cook over medium heat for about 5-7 mins until just softening and browning. Remove all from the skillet (but do not clean out the pan) into a baking dish, and place into the oven for about 8-10 mins.
Into the same (uncleaned) skillet, add another 1Tbsp olive oil. Add scallops and cook on both sides (turning once) until browned – about 4-6 mins. Remove scallops from skillet with tongs back onto the plate and let stand to the side.
Into the same skillet over medium heat add the chopped shallot and another crushed/chopped garlic clove. Toss and stir well until coated and just turning soft (about 1-3 mins). Add white wine and white wine vinegar and turn up heat to high, scraping up brown bits. Toss well and allow to cook down to about 2-4 Tbsp (about 2-4 mins).
Reduce heat to medium low and whisk in butter 1 Tbsp at a time, allowing the sauce thicken. Add another 1 tsp of sea salt. Stir well.
Remove asparagus and broccolini mixture from the oven and place all of it (including all the juices and garlic) into the skillet with the sauce. Toss well to coat all and let cook over low heat for about 2-3 mins.
Plate the scallops (we also did mashed potatoes, which was delightful) and use tongs to remove asparagus and broccolini and plate alongside the scallops. Drizzle sauce over scallops and asparagus/broccolini and serve immediately.