Scallops with Asparagus Salad

Scallops with Asparagus Salad

The scallops in this fresh, spring-y salad are delicious when seared quickly and served atop a bed of greens, new potatoes and asparagus.

6

Servings

35 mins

Total cook time

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Main Ingredients

  • 1 tablespoon cider vinegar,
  • 1 teaspoon Dijon mustard,
  • 1 shallot, minced,
  • 4 tablespoons extra virgin olive oil,
  • 1 pound new potatoes, cut into 1/4-inch slices,
  • 1 pound asparagus,
  • ½ teaspoon salt,
  • ½ teaspoon black pepper,
  • 1½ pounds sea scallops (about 24 scallops),
  • 1½ tablespoons unsalted butter,
  • 10 cups salad greens (about one 5-ounce container),

Cooking Instructions

Step 1

In small bowl, whisk together cider vinegar, mustard and shallot. Gradually drizzle in 3 tablespoons olive oil, whisking continuously until dressing is emulsified; set aside until ready to use.

Step 2

Bring a medium-size pot of salted water to a boil over medium-high heat. Add potato slices to boiling water and cook 4 minutes; drain. Cut 1-inch off of bottoms of asparagus; discard. Cut stalks into 2-inch pieces.

Step 3

Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add potato slices to skillet and cover; cook 3 to 4 minutes, stirring occasionally. Add asparagus pieces to skillet and stir to combine. Sprinkle potato mixture with 1/4 teaspoon each salt and pepper. Cover and cook an additional 4 minutes, stirring occasionally. Remove asparagus and potatoes to a plate. Very carefully, wipe out hot skillet with tongs and paper towels.

Step 4

Season scallops with remaining 1/4 teaspoon each salt and pepper. Return skillet to medium-high heat and add half of butter, swirling to coat bottom. Add half of the scallops to the skillet and cook 1-1/2 to 2 minutes on the first side, then flip and cook 1 minute on second side, adjusting heat as necessary so butter doesn't burn. Repeat process with remaining butter and scallops.

Step 5

Toss salad greens with 2 tablespoons prepared dressing and divide among plates. Toss asparagus mixture with remaining dressing and divide among salad plates, then divide scallops among plates and serve immediately.

All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.

Recipe