Name: Scallop tomato and asparagus salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: Scallop, tomato and asparagus salad; 1 bunch asparagus, trimmed, halved; 1/4 cup extra-virgin olive oi; 2 tablespoon red wine vinegar; 1 tablespoon brown sugar; 1 tablespoon roughly chopped oregano; 2 tablespoon olive oil; 2 clove garlic, sliced; 20 (400 grams) scallops; 3 tomatoes, sliced; 250 gram yellow grape tomatoes, halved; 1/4 cup kalamata olives, pitted

Scallop tomato and asparagus salad

Serves 4

Prep

15M

Cook

Total

20M

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Ingredients

Scallop, tomato and asparagus salad

1 bunch asparagus, trimmed, halved

1/4 cup extra-virgin olive oi

2 tablespoon red wine vinegar

1 tablespoon brown sugar

1 tablespoon roughly chopped oregano

2 tablespoon olive oil

2 clove garlic, sliced

20 (400 grams) scallops

3 tomatoes, sliced

250 gram yellow grape tomatoes, halved

1/4 cup kalamata olives, pitted

Method

Scallop, tomato and asparagus salad

1.In a medium saucepan, blanch asparagus 30 seconds. Refresh in chilled water, drain well.

2.In a jug, whisk extra-virgin olive oil, vinegar, brown sugar and oregano together until sugar dissolves. Set aside.

3.In a large frying pan, heat olive oil on low. Saute garlic 1-2 minutes, until light golden. Remove garlic with slotted spoon and discard. Reserve oil in pan. Lightly season scallops to taste. Sear 30 seconds each side. Remove from heat.

4.Arrange asparagus, tomatoes and olives on plates. Top with scallops. Drizzle dressing over salad.

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Ingredients

Method

Scallop, tomato and asparagus salad

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