Scallops With Asparagus Salad |
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Prep Time: 15 Minutes Cook Time: 18 Minutes |
Ready In: 33 Minutes Servings: 3 |
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From Family Circle Magazine. Ingredients:
1 tablespoon cider vinegar |
1 teaspoon dijon mustard |
1 shallot, minced |
4 tablespoons extra virgin olive oil |
1 lb new potato, cut into 1/4-inch slices |
1 lb asparagus |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
1 1/2 lbs sea scallops (about 24 scallops) |
1 1/2 tablespoons unsalted butter |
10 cups salad greens (about one 5-ounce container) |
Directions:
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.
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.
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.
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.
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.
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