Ingredients for Caramelized Scallops On Warm Asparagus Tomato Salad
- 1 pound fresh asparagus, trimmed
- 1 cup thinly sliced carrots
- 1/4 cup finely chopped red onion
- 3/4 cup fat-free chicken broth
- freshly ground black pepper, to taste
- 1 pint cherry tomatoes, halved
- 1 tablespoon brown sugar
- 2 tablespoons balsamic vinegar
- 3 tablespoons extra virgin olive oil, divided
- 1 1/4 pounds large sea scallops, patted dry
- not used in recipe
- 1 (14 ounce) can quartered artichoke hearts, drained and rinsed
- 1 tablespoon fresh lemon juice
- Kosher salt, to taste
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How to Make Caramelized Scallops On Warm Asparagus Tomato Salad
- Preheat oven to 400°F (200°C).
- In a small saucepan, combine asparagus, carrot, red onion, and 1/2 cup chicken stock. Season with freshly ground black pepper. Bring to a boil, then reduce heat and simmer for 2-3 minutes, or until vegetables are tender-crisp.
- Stir in the halved cherry tomatoes and keep warm.
- In a small bowl, whisk together 1 tablespoon sugar and 2 tablespoons balsamic vinegar. Set aside.
- Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat. Season scallops with freshly ground black pepper.
- Sear scallops for 1 minute per side, until lightly browned.
- Pour the sugared balsamic vinegar over the scallops. Tilt the pan to distribute the liquid evenly.
- Transfer the skillet to the preheated oven and bake for 2 minutes.
- Carefully remove the skillet from the oven and flip the scallops. Remove scallops from the pan.
- To make the dressing: In a small saucepan, combine 1/4 cup chicken stock and the quartered artichoke heart. Bring to a boil and simmer for 2-3 minutes, until artichoke is tender.
- Carefully transfer the artichoke mixture to a blender. Add 1 tablespoon lemon juice and blend until smooth. With the blender running, slowly drizzle in the remaining olive oil until emulsified.
- Divide the warm asparagus and tomato mixture among four plates. Arrange 3 scallops on each plate.
- Serve immediately, drizzling the artichoke dressing on the side.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
17g
Fat
3g
Carbs
4g
