Scallops With Asparagus Salad

Total Time: 33 mins Preparation Time: 15 mins Cook Time: 18 mins

Ingredients

• 1 tablespoon cider vinegar
• 1 teaspoon dijon mustard
• 1 shallot, minced
• 4 tablespoons extra virgin olive oil
• 1 lb new potato, cut into 1/4-inch slices
• 1 lb asparagus
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 1/2 lbs sea scallops (about 24 scallops)
• 1 1/2 tablespoons unsalted butter
• 10 cups salad greens (about one 5-ounce container)

Recipe

• 1 in small bowl, whisk together cider vinegar, mustard and shallot. gradually drizzle in 3 tablespoons olive oil, whisking continuously until dressing is emulsified; set aside until ready to use.
• 2 bring a medium-size pot of salted water to a boil over medium-high heat. add potato slices to boiling water and cook 4 minutes; drain. cut 1-inch off of bottoms of asparagus; discard. cut stalks into 2-inch pieces.
• 3 heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. add potato slices to skillet and cover; cook 3 to 4 minutes, stirring occasionally. add asparagus pieces to skillet and stir to combine. sprinkle potato mixture with 1/4 teaspoon each salt and pepper. cover and cook an additional 4 minutes, stirring occasionally. remove asparagus and potatoes to a plate. very carefully, wipe out hot skillet with tongs and paper towels.
• 4 season scallops with remaining 1/4 teaspoon each salt and pepper. return skillet to medium-high heat and add half of butter, swirling to coat bottom. add half of the scallops to the skillet and cook 1-1/2 to 2 minutes on the first side, then flip and cook 1 minute on second side, adjusting heat as necessary so butter doesn't burn. repeat process with remaining butter and scallops.
• 5 toss salad greens with 2 tablespoons prepared dressing and divide among plates. toss asparagus mixture with remaining dressing and divide among salad plates, then divide scallops among plates and serve immediately.