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Caramelized Scallops on Warm Asparagus and Tomato Salad

Make Caramelized Scallops on Warm Asparagus and Tomato Salad at home with Fresh Asparagus Sliced Diagonally, Carrot Sliced Diagonally, Green Onions, Chicken Stock Cracked Black Pepper, and Roma Tomatoes. Serves 4. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1 lb
• 1
• 2
• 5 tbsp
• 2
• 1 tsp
• 2 tsp
• 2 tsp
• 24
• 1/4 cup
• 1
• 1 tsp
• 1 tbsp

Method (preview)

1. 1

   Preheat oven to 400F (200C).

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 six scallops and serve the dressing on the side.

13. 13

    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.

15. 15

    From "Fresh and Healthy" (Ten Speed Press, 2001) by Sally James.

16. 16

    Sally James is an Australian award-winning cookbook writer.

17. 17

    Contributed to the FareShare Gazette by Art; 30 September 2002. www.fareshare.net