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1
In small bowl, whisk together cider vinegar, mustard and shallot.
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2
Gradually drizzle in 3 tablespoons olive oil, whisking continuously until dressing is emulsified; set aside until ready to use.
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3
Bring a medium-size pot of salted water to a boil over medium-high heat.
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4
Add potato slices to boiling water and cook 4 minutes; drain.
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5
Cut 1-inch off of bottoms of asparagus; discard.
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6
Cut stalks into 2-inch pieces.
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7
Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat.
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8
Add potato slices to skillet and cover; cook 3 to 4 minutes, stirring occasionally.
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9
Add asparagus pieces to skillet and stir to combine.
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10
Sprinkle potato mixture with 1/4 teaspoon each salt and pepper.
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11
Cover and cook an additional 4 minutes, stirring occasionally.
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12
Remove asparagus and potatoes to a plate.
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13
Very carefully, wipe out hot skillet with tongs and paper towels.
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14
Season scallops with remaining 1/4 teaspoon each salt and pepper.
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15
Return skillet to medium-high heat and add half of butter, swirling to coat bottom.
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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.
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17
Repeat process with remaining butter and scallops.
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18
Toss salad greens with 2 tablespoons prepared dressing and divide among plates.
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19
Toss asparagus mixture with remaining dressing and divide among salad plates, then divide scallops among plates and serve immediately.
