Caramelized Scallops On Warm Asparagus & Tomato Salad

Total Time
30mins
Prep 20 mins
Cook 10 mins

Ingredients Nutrition

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.
Most Helpful

5 5

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.