Asparagus and Scallop Salad with Orange Vinaigrette
Ingredients
- 3 Bunches asparagus trimmed and peeled
- 5 Tablespoons olive oil plus
- Kosher salt pepper
- 1 Tablespoon melted butter
- 16 large sea scallops
- Ciabbata bread
Orange Vinaigrette
- Juice and zest from 2 oranges
- ½ Cup olive oil
- 1 Teaspoon chopped thyme
- 2 Tablespoons chopped parsley
- 1 Shallot minced
- 1 Ounce champagne vinegar
- Salt and pepper to taste
Instructions
- Toss asparagus with 1 tablespoon olive oil, kosher salt, pepper and 1 tablespoon melted butter.
- Roast at 375° for 8 minutes or grill over medium high heat.
- Lightly season the scallops with salt and pepper. Over high heat, sauté in pan. Add 4 tablespoons olive oil. Sear scallops until golden brown on both sides.
- Place asparagus on plate. Place 4 scallops, per person, on top of asparagus.
- Combine vinaigrette ingredients.
- To serve, drizzle the salad with orange vinaigrette. Serve with grilled ciabbata bread.
