My F&W
quick save (...)
Seared Scallop Salad with Asparagus and Scallions
© John Kernick

Seared Scallop Salad with Asparagus and Scallions

  • TOTAL TIME: 40 MIN
  • SERVINGS: 8
  • FAST
  • HEALTHY
  1. 1 pound large whole scallions
  2. 1 1/4 pounds asparagus, tough stems discarded, stalks peeled
  3. 1/4 cup plus 2 tablespoons extra-virgin olive oil
  4. Salt and freshly ground pepper
  5. 1 3/4 pounds sea scallops
  6. 1 teaspoon chopped thyme
  7. 1 medium shallot, minced
  8. 1/4 cup balsamic vinegar
  1. In a pot of boiling salted water, blanch the scallions just until tender, 3 minutes. Using a slotted spoon, transfer to paper towels. Repeat with the asparagus.
  2. In a large skillet, heat 2 tablespoons of the olive oil. Add the scallions and asparagus and season with salt and pepper. Cook over moderately high heat, gently tossing occasionally, just until golden, about 5 minutes. Keep warm.
  3. Pat the scallops dry; season with salt and pepper. In another large skillet, heat 2 tablespoons of the oil until shimmering. Working in batches, sear the scallops over moderately high heat until golden, 2 minutes per side. Transfer to warmed plates. Wipe out the skillet.
  4. Heat 1 tablespoon of the remaining oil in the same skillet. Add the thyme and shallot and cook over moderately high heat, stirring, until the shallot is slightly softened, about 1 minute. Remove from the heat. Add the vinegar and the remaining 1 tablespoon of olive oil; stir with a wooden spoon, scraping up any browned bits from the pan.
  5. Garnish the scallops with the scallions and asparagus. Drizzle the salad with the warm vinaigrette and serve.
You Might Also Like

Ratings

Average Rating

(1)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.