Caramelized Scallops On Warm Asparagus Tomato Salad

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Steps

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Preheat oven to 400 degrees.

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Place the asparagus , carrot , onions and stock in a small pan.

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Season to taste with cracked pepper and bring to a boil.

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Cook 2 to 3 minutes or until vegetables are tender.

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Stir in the tomatoes and keep warm.

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Dissolve the sugar in the vinegar and set aside.

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Heat a frying pan with an ovenproof handle and add the oil.

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Season scallops on both sides with pepper and sear in hot pan for 1 minute.

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Add the sugared vinegar , rotate pan to distribute the liquid , and place in the oven for 2 minutes.

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Turn the scallops over , then remove them from the pan.

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Place the vegetables in the center of 4 warm plates , allowing the stock to spread out.

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Surround with 6 scallops and serve the dressing on the side.

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To make the dressing: heat the chicken stock and boil the artichoke in it for 2 to 3 minutes.

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Place in a blender and puree , gradually adding the oil and lemon juice.

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Ingredients

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fresh asparagus, carrot, green onions, chicken stock, cracked black pepper, roma tomatoes, brown sugar, red wine vinegar, extra virgin olive oil, scallops, vegetable stock, artichoke, lemon juice