Seared Scallop and Asparagus Salad

Valentines's Day - Holidays and Events

Great starter for an elegant dinner party or a main course. Works well with many different dressings, but I prefer the balsamic. Enjoy!

Brief

Prep 15 mins

Cook: 5 mins

Total: 20 mins

Servings: 4

Yield: 4 servings

Seared Scallop and Asparagus Salad

Ingredients

¾ cup olive oil

¼ cup balsamic vinegar

1 teaspoon chopped garlic

½ teaspoon salt

½ teaspoon ground black pepper

2 teaspoons olive oil

or to taste

½ pound bay scallops

1 bunch fresh asparagus

trimmed

1 (10 ounce) bag fresh spinach

Chef John's Asparagus Souffle

Holidays and Events

Directions

Step 1

Beat 3/4 cup olive oil vinegar garlic salt and pepper together in a bowl until smooth.

Step 2

Heat 2 teaspoons olive oil in a skillet over medium-high heat. Sear scallops and asparagus in hot oil until caramelizing 2 to 3 minutes per side.

Step 3

Put spinach in a large mixing bowl. Drizzle dressing over spinach and toss to coat; top with scallops and asparagus.

Nutritional Information

Seared Scallop and Asparagus Salad

Servings Per Recipe:4

Calories: 503.3

% Daily Value *

Protein: 18.9g 38%

Carbohydrates: 12.3g 4%

Dietary Fiber: 4g 16%

Sugars: 4.6g

Fat: 43.9g 68%

Saturated Fat: 6g 30%

Cholesterol: 34.2mg 11%

Vitamin A Iu: 7569.3IU 151%

Niacin Equivalents: 2.6mg 20%

Vitamin B6: 0.3mg 16%

Vitamin C: 26.7mg 44%

Folate: 196.8mcg 49%

Calcium: 126.2mg 13%

Iron: 6.1mg 34%

Magnesium: 72.7mg 26%

Potassium: 870.6mg 24%

Sodium: 517.3mg 21%

Thiamin: 0.2mg 22%

Calories From Fat: 394.7

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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