Ingredients20 m servings 503 cals
- Beat 3/4 cup olive oil, vinegar, garlic, salt, and pepper together in a bowl until smooth.
- 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.
- 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.
Per Serving: 503 calories; 43.9 g fat; 12.3 g carbohydrates; 18.9 g protein; 34 mg cholesterol; 517 mg sodium. Full nutrition
ReviewsRead all reviews 4
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 ...
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 dish is fantastic. I was a little nervous since this was my first time cooking scallops, however I followed the recipe exactly and it far exceeded my expectations! My husband actually told ...