Scallops with Asparagus

Ingredients:

* 1 lb medium asparagus, trimmed, cut in 1-inch pieces, tips left whole
* 2 tbsp olive oil
* 1 lb large sea scallops, trimmed if necessary
* salt and pepper to taste
* 1/3 cup dry white wine
* 2 teaspoons white wine vinegar
* 2 tbsp cold unsalted butter, cut into small pieces

Preparation:
Heat 1 tablespoon oil in a heavy nonstick skillet over moderately high
heat until hot but not smoking, then sauté asparagus, stirring
occasionally, until just tender, 5 to 6 minutes. Transfer with a
slotted spoon to a plate, reserving skillet off heat (do not clean).

Pat scallops dry and sprinkle with pepper and salt. Add 1 tablespoon
oil to skillet and heat over moderately high heat until hot but not
smoking, then sauté the scallops, turning over once, until browned and
just cooked through, 4 to 6 minutes total. Transfer scallops to
another plate and cover loosely with foil to keep warm.

Add wine and vinegar to skillet (mixture may spatter) and boil,
scraping up any browned bits, until liquid is reduced by half, about 1
minute. Add any accumulated scallop juices on plate and bring to a
simmer. Turn off heat and whisk in butter, one piece at a time, until
incorporated. Plate scallops and asparagus, spoon sauce over and serve
immediately.