Seared Scallop Salad with Asparagus and Scallions

1. 1

   In a pot of boiling salted water, blanch the scallions just until tender, 3 minutes.

2. 2

   Using a slotted spoon, transfer to paper towels.

3. 3

   Repeat with the asparagus.

4. 4

   In a large skillet, heat 2 tablespoons of the olive oil.

5. 5

   Add the scallions and asparagus and season with salt and pepper.

6. 6

   Cook over moderately high heat, gently tossing occasionally, just until golden, about 5 minutes.

7. 7

   Keep warm.

8. 8

   Pat the scallops dry; season with salt and pepper.

9. 9

   In another large skillet, heat 2 tablespoons of the oil until shimmering.

10. 10

    Working in batches, sear the scallops over moderately high heat until golden, 2 minutes per side.

11. 11

    Transfer to warmed plates.

12. 12

    Wipe out the skillet.

13. 13

    Heat 1 tablespoon of the remaining oil in the same skillet.

14. 14

    Add the thyme and shallot and cook over moderately high heat, stirring, until the shallot is slightly softened, about 1 minute.

15. 15

    Remove from the heat.

16. 16

    Add the vinegar and the remaining 1 tablespoon of olive oil; stir with a wooden spoon, scraping up any browned bits from the pan.

17. 17

    Garnish the scallops with the scallions and asparagus.

18. 18

    Drizzle the salad with the warm vinaigrette and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.