Seared Scallop and Asparagus Salad

Seared Scallop and Asparagus Salad

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ewilson11 0

"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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20 m servings 503 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 503 kcal
  • 25%
  • Fat:
  • 43.9 g
  • 67%
  • Carbs:
  • 12.3g
  • 4%
  • Protein:
  • 18.9 g
  • 38%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 517 mg
  • 21%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.
  • (-) Information is not currently available for this nutrient. 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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  • Prep

  • Cook

  • Ready In

  1. Beat 3/4 cup olive oil, vinegar, garlic, salt, and pepper together in a bowl until smooth.
  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.
  3. Put spinach in a large mixing bowl. Drizzle dressing over spinach and toss to coat; top with scallops and asparagus.


  • Cook's Note:
  • You can use whatever greens you prefer for the salad.



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...

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 ...

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