Caramelized Scallops On Warm Asparagus & Tomato Salad

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photo by Lori Mama photo by Lori Mama
photo by Lori Mama
Ready In:
30mins
Ingredients:
14
Serves:
4
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ingredients

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directions

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

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Reviews

  1. 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.
     
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