This quick-cooking scallop dish can be on the table in just 20 minutes. Packed with vegetables, protein, and a flavorful sauce, it makes a great weeknight main for two. If you can find them, petite carrots are harvested before they reach full maturity, making them thin and quick cooking.

Serves 2

Active Time: 20 minutes

Total Time: 20 minutes

Ingredients

Directions

1. Heat 1 tablespoon oil in a medium nonstick skillet over medium-high heat. Pat scallops dry and sprinkle with pepper. Add the scallops to the pan and cook, flipping once, until browned and just cooked through, 1 1/2 to 2 minutes per side. Transfer to a plate.

2. Add the remaining 1 tablespoon oil, asparagus and carrots to the pan and cook, stirring frequently, until tender-crisp, 2 to 3 minutes. Add shallot, olives, capers and garlic, and cook until fragrant, about 1 minute. Add wine and cook for 1 minute. Remove from heat and add butter; stir until melted. Serve with the scallops, sprinkled with parsley, if desired.