Caramelized Scallops On Warm Asparagus & Tomato Salad

Recipe by Dancer
READY IN: 30mins




  • 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.