Caramelized Scallops On Warm Asparagus & Tomato Salad

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 bunch fresh asparagus, trimmed,sliced diagonally
• 1 carrot, peeled,diagonally sliced
• 2 green onions, sliced into 1/2 inch thick pieces
• 5 tablespoons chicken stock
• cracked black pepper
• 2 roma tomatoes, sliced (or plum)
• 1 teaspoon brown sugar
• 2 teaspoons red wine vinegar
• 2 teaspoons extra virgin olive oil
• 24 plump scallops (typically sea scallops come about 30 per pound)
• 1/4 cup vegetable stock or 1/4 cup chicken stock
• 1 canned artichoke
• 1 teaspoon extra virgin olive oil
• 1 tablespoon lemon juice

Recipe

• 1 preheat oven to 400 degrees.
• 2 place the asparagus, carrot, onions and stock in a small pan.
• 3 season to taste with cracked pepper and bring to a boil.
• 4 cook 2 to 3 minutes or until vegetables are tender.
• 5 stir in the tomatoes and keep warm.
• 6 dissolve the sugar in the vinegar and set aside.
• 7 heat a frying pan with an ovenproof handle and add the oil.
• 8 season scallops on both sides with pepper and sear in hot pan for 1 minute.
• 9 add the sugared vinegar, rotate pan to distribute the liquid, and place in the oven for 2 minutes.
• 10 turn the scallops over, then remove them from the pan.
• 11 place the vegetables in the center of 4 warm plates, allowing the stock to spread out.
• 12 surround with 6 scallops and serve the dressing on the side.
• 13 to make the dressing: heat the chicken stock and boil the artichoke in it for 2 to 3 minutes.
• 14 place in a blender and puree, gradually adding the oil and lemon juice.