Caramelized Scallops On Warm Asparagus & Tomato Salad Recipe

Name: Caramelized Scallops On Warm Asparagus & Tomato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 bunch fresh asparagus, trimmed,sliced diagonally; 1 carrot, peeled,diagonally sliced; 2 green onions, sliced into 1/2 inch thick pieces; 5 tablespoons chicken stock; cracked black pepper; 2 roma tomatoes, sliced (or plum); 1 teaspoon brown sugar; 2 teaspoons red wine vinegar; 2 teaspoons extra virgin olive oil; 24 plump scallops (typically sea scallops come about 30 per pound); For the dressing; 1/4 cup vegetable stock or 1/4 cup chicken stock; 1 canned artichoke; 1 teaspoon extra virgin olive oil; 1 tablespoon lemon juice

Servings: persons

1 bunch fresh asparagus, trimmed,sliced diagonally
1 carrot, peeled,diagonally sliced
2 green onions, sliced into 1/2 inch thick pieces
5 tablespoons chicken stock
cracked black pepper
2 roma tomatoes, sliced (or plum)
1 teaspoon brown sugar
2 teaspoons red wine vinegar
2 teaspoons extra virgin olive oil
24 plump scallops (typically sea scallops come about 30 per pound)
For the dressing
1/4 cup vegetable stock or 1/4 cup chicken stock
1 canned artichoke
1 teaspoon extra virgin olive oil
1 tablespoon lemon juice

1
Preheat oven to 400 degrees.
2
Place the asparagus, carrot, onions and stock in a small pan.
3
Season to taste with cracked pepper and bring to a boil.
4
Cook 2 to 3 minutes or until vegetables are tender.
5
Stir in the tomatoes and keep warm.
6
Dissolve the sugar in the vinegar and set aside.
7
Heat a frying pan with an ovenproof handle and add the oil.
8
Season scallops on both sides with pepper and sear in hot pan for 1 minute.
9
Add the sugared vinegar, rotate pan to distribute the liquid, and place in the oven for 2 minutes.
10
Turn the scallops over, then remove them from the pan.
11
Place the vegetables in the center of 4 warm plates, allowing the stock to spread out.
12
Surround with 6 scallops and serve the dressing on the side.
13
To make the dressing: Heat the chicken stock and boil the artichoke in it for 2 to 3 minutes.
14
Place in a blender and puree, gradually adding the oil and lemon juice.

139

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 bunch fresh asparagus, trimmed,sliced diagonally, 1 carrot, peeled,diagonally sliced, 2 green onions, sliced into 1/2 inch thick pieces, 5 tablespoons chicken stock, and more.

Yes, Caramelized Scallops On Warm Asparagus & Tomato Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Caramelized Scallops On Warm Asparagus & Tomato Salad

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