Recipes Seared Scallop Salad with Asparagus and Scallions 5.0 (4,050) Add your rating & review Amazing Seafood Recipes By Sergio Sigala Updated on May 9, 2017 Print Rate It Share Share Tweet Pin Email Photo: © John Kernick Total Time: 40 mins Yield: 8 Ingredients 1 pound large whole scallions 1 1/4 pounds asparagus, tough stems discarded, stalks peeled 1/4 cup plus 2 tablespoons extra-virgin olive oil Salt and freshly ground pepper 1 3/4 pounds sea scallops 1 teaspoon chopped thyme 1 medium shallot, minced 1/4 cup balsamic vinegar Directions 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. 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. 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. 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. Garnish the scallops with the scallions and asparagus. Drizzle the salad with the warm vinaigrette and serve. Rate it Print