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1
Bring a medium pot of water to a boil, adding salt until it tastes like seawater.
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2
Meanwhile, set a colander in a large bowl of ice water.
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3
Add the parsley to the boiling water and cook 1 minute, then remove with a slotted spoon.
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4
Immediately plunge the parsley into the ice bath and allow to cool, 3 to 5 minutes.
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5
Keep the water at a rolling boil.
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6
Drain the parsley slightly and put it in a blender (reserve the ice water).
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7
Add the sugar and olive oil and blend until smooth.
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8
If the mixture is too thick, add a little water.
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9
Taste for seasoning.
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10
Transfer to a bowl and stir in the scallions; set aside.
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11
Prepare the asparagus: Add the asparagus to the pot and cook until crisp-tender and bright green, about 2 minutes.
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12
Transfer with a slotted spoon to the ice water to cool.
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13
Drain and pat dry.
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14
(The pesto and asparagus can be made up to 4 hours ahead; cover and refrigerate.)
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15
Cook the scallops: Heat a large skillet over medium-high heat and add 2 tablespoons olive oil.
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16
When the oil begins to smoke slightly, season the scallops with salt and pepper and add to the pan.
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17
Cook until browned, 2 to 3 minutes per side.
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18
Remove from the pan and set aside.
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19
Add the remaining 1 tablespoon olive oil to the pan.
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20
Add the mushrooms and cook until tender, 4 to 5 minutes.
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21
Season with salt and pepper.
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22
Reduce the heat to medium, then add the shallots and garlic and cook until translucent, 2 to 3 minutes.
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23
Add the vermouth and cook an additional 2 to 3 minutes, or until the vegetables are tender and virtually all of the liquid has evaporated.
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24
Add the asparagus and toss until warmed through.
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25
Arrange the scallops and vegetables on plates.
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26
Squeeze some lemon juice directly over the scallops.
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27
Top with the pesto.
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28
Photograph by Con Poulos
