Recipe by ewilson11
"Great starter for an elegant dinner party or a main course. Works well with many different dressings, but I prefer the balsamic. Enjoy!"
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ground black pepper
olive oil, or to taste
fresh asparagus, trimmed
1 (10 ounce) bag
There is a lot to be said for great food, prepared simply. This is an uncomplicated recipe. It relies solely upon the quality of the oil and vinegar, and the freshness of the scallops and the veggies. I can pronounce every ingredient, and appreciate every one of them. We did not require all of the vinaigrette, but other than using less of it, I followed the recipe exactly. Thanks for the idea!
This was really good. I cooked the asparagus separately for about 10 minutes with some organic butter and minced garlic. Once the asparagus was done I cooked the scallops in the same pan with a little more butter. They came out perfectly. I used a baby spinach and arugula blend and it was great!
* Percent Daily Values are based on a 2,000 calorie diet.
Seared Scallop and Asparagus Salad
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 395
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