Caramelized Scallops On Warm Asparagus & Tomato Salad

• Total Time: 30 mins
• Prep Time: 20 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• 1 bunch fresh asparagus , trimmed,sliced diagonally
• 1 carrot , peeled,diagonally sliced
• 2 green onions , sliced into 1/2 inch thick pieces
• 5 tablespoons chicken stock
• cracked black pepper
• 2 roma tomatoes , sliced (or plum)
• 1 teaspoon brown sugar
• 2 teaspoons red wine vinegar
• 2 teaspoons extra virgin olive oil
• 24 plump scallops (typically sea scallops come about 30 per pound)

For the dressing

• ¼ cup vegetable stock or ¼ cup chicken stock
• 1 canned artichoke
• 1 teaspoon extra virgin olive oil
• 1 tablespoon lemon juice

Directions:

1. Preheat oven to 400 degrees.
2. Place the asparagus, carrot, onions and stock in a small pan.
3. Season to taste with cracked pepper and bring to a boil.
4. Cook 2 to 3 minutes or until vegetables are tender.
5. Stir in the tomatoes and keep warm.
6. Dissolve the sugar in the vinegar and set aside.
7. Heat a frying pan with an ovenproof handle and add the oil.
8. Season scallops on both sides with pepper and sear in hot pan for 1 minute.
9. Add the sugared vinegar, rotate pan to distribute the liquid, and place in the oven for 2 minutes.
10. Turn the scallops over, then remove them from the pan.
11. Place the vegetables in the center of 4 warm plates, allowing the stock to spread out.
12. Surround with 6 scallops and serve the dressing on the side.
13. To make the dressing: Heat the chicken stock and boil the artichoke in it for 2 to 3 minutes.
14. Place in a blender and puree, gradually adding the oil and lemon juice.

Reviews

[Lori Mama]

I made this for my husband and myself as a main meal. We both give it the 5 stars and hubby gives it an extra thumbs up.