Caramelized Scallops On Warm Asparagus & Tomato Salad

Ingredients

• 1 bunch fresh asparagus, trimmed,sliced diagonally
• 1 carrot, peeled,diagonally sliced
• 2 green onions, sliced into 1/2 inch thick pieces
• 5 tablespoons chicken stock
• cracked black pepper
• 2 roma tomatoes, sliced (or plum)
• 1 teaspoon brown sugar
• 2 teaspoons red wine vinegar
• 2 teaspoons extra-virgin olive oil
• 24 plump scallops (typically sea scallops come about 30 per pound)

For the dressing

• 1/4 cup vegetable stock or chicken stock
• 1 canned artichoke
• 1 teaspoon extra-virgin olive oil
• 1 tablespoon lemon juice

Directions

1. 1

   Preheat oven to 400 degrees.

2. 2

   Place the asparagus, carrot, onions and stock in a small pan.

3. 3

   Season to taste with cracked pepper and bring to a boil.

4. 4

   Cook 2 to 3 minutes or until vegetables are tender.

5. 5

   Stir in the tomatoes and keep warm.

6. 6

   Dissolve the sugar in the vinegar and set aside.

7. 7

   Heat a frying pan with an ovenproof handle and add the oil.

8. 8

   Season scallops on both sides with pepper and sear in hot pan for 1 minute.

9. 9

   Add the sugared vinegar, rotate pan to distribute the liquid, and place in the oven for 2 minutes.

10. 10

    Turn the scallops over, then remove them from the pan.

11. 11

    Place the vegetables in the center of 4 warm plates, allowing the stock to spread out.

12. 12

    Surround with 6 scallops and serve the dressing on the side.

13. 13

    To make the dressing: Heat the chicken stock and boil the artichoke in it for 2 to 3 minutes.

14. 14

    Place in a blender and puree, gradually adding the oil and lemon juice.