Scallops With Asparagus Salad

1. 1

   In small bowl, whisk together cider vinegar, mustard and shallot.

2. 2

   Gradually drizzle in 3 tablespoons olive oil, whisking continuously until dressing is emulsified; set aside until ready to use.

3. 3

   Bring a medium-size pot of salted water to a boil over medium-high heat.

4. 4

   Add potato slices to boiling water and cook 4 minutes; drain.

5. 5

   Cut 1-inch off of bottoms of asparagus; discard.

6. 6

   Cut stalks into 2-inch pieces.

7. 7

   Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat.

8. 8

   Add potato slices to skillet and cover; cook 3 to 4 minutes, stirring occasionally.

9. 9

   Add asparagus pieces to skillet and stir to combine.

10. 10

    Sprinkle potato mixture with 1/4 teaspoon each salt and pepper.

11. 11

    Cover and cook an additional 4 minutes, stirring occasionally.

12. 12

    Remove asparagus and potatoes to a plate.

13. 13

    Very carefully, wipe out hot skillet with tongs and paper towels.

14. 14

    Season scallops with remaining 1/4 teaspoon each salt and pepper.

15. 15

    Return skillet to medium-high heat and add half of butter, swirling to coat bottom.

16. 16

    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.

17. 17

    Repeat process with remaining butter and scallops.

18. 18

    Toss salad greens with 2 tablespoons prepared dressing and divide among plates.

19. 19

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

* Per serving · 4 servings · Values may vary.