Seared Scallop Salad with Asparagus and Scallions
Seared Scallop Salad with Asparagus and Scallions packs an amazing combo of flavors, nutrients, and protein.
Treat yourself with this awesome recipe allowed for all Ideal Protein phases.
- ½ pound large whole scallions
- ½ pounds asparagus, tough stems discarded
- 2 1/2 tbsp. extra-virgin olive oil
- Salt – to taste
- Freshly ground pepper – to taste
- 1 lb sea scallops
- ½ tsp. chopped thyme
- ½ medium shallot, minced
- 2 tbsp. cup Ideal Protein balsamic vinegar
Take a pot of boiling salted water and blanch the scallions just until tender, for about 3 minutes. Then, using a slotted spoon, transfer them to paper towels. Repeat the same with the asparagus.
Now, in a large skillet, heat up 1/2 a tablespoon olive oil and add the scallions and asparagus. Season with salt and pepper.
Cook over moderately high heat. Occasionally and gently, keep tossing just until golden, for about 5 minutes. Keep warm.
Pat the scallops dry and season with salt and pepper.
In another large skillet, heat 1 tablespoon oil until shimmering. Sear the scallops in batches, over moderately high heat until golden, 2 minutes per side. Transfer to warmed plates and wipe out the skillet.
Heat 1/2 a tablespoon oil in the same skillet and add the thyme and shallot and cook over moderately high heat, keep stirring until the shallot is slightly softened, for about 1 minute.
Remove from the heat. Add the vinegar and the remaining 1/2 tablespoon 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.