Scallop, Tomato And Asparagus Salad Recipe

Name: Scallop, Tomato And Asparagus Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 bunch asparagus, trimmed, halved; 1/4 cup extra-virgin olive oil; 2 tbsp red wine vinegar; 1 tbsp brown sugar; 1 tbsp roughly chopped oregano; 2 tbsp olive oil; 2 cloves garlic, sliced; 20 None scallops (about 1 lb); 3 None tomatoes, sliced; 1 pint yellow cherry tomatoes, halved; 1/4 cup black olives, pitted

Servings: persons

1 bunch asparagus, trimmed, halved
1/4 cup extra-virgin olive oil
2 tbsp red wine vinegar
1 tbsp brown sugar
1 tbsp roughly chopped oregano
2 tbsp olive oil
2 cloves garlic, sliced
20 None scallops (about 1 lb)
3 None tomatoes, sliced
1 pint yellow cherry tomatoes, halved
1/4 cup black olives, pitted

1
In a medium saucepan, blanch asparagus 30 seconds. Refresh in ice water, drain well.
2
In a small bowl, whisk extra-virgin olive oil, vinegar, brown sugar and oregano together until sugar dissolves. Set aside.
3
In a large frying pan, heat olive oil on low. Saute garlic 1-2 minutes, until light golden. Remove garlic with slotted spoon and discard. Reserve oil in pan. Lightly season scallops to taste. Sear 30 seconds each side, or until cooked through. Remove from heat.
4
Arrange asparagus, tomatoes and olives on plates. Top with scallops. Drizzle dressing over salad.

250

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 11 ingredients. The key ingredients include: 1 bunch asparagus, trimmed, halved, 1/4 cup extra-virgin olive oil, 2 tbsp red wine vinegar, 1 tbsp brown sugar, and more.

Yes, Scallop, Tomato And Asparagus 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.

Scallop, Tomato And Asparagus Salad

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