Asparagus, Radish and Arugula Salad with Sea Scallops

Monahan's Seafood Market | Fresh Whole Fish, Fillets, Shellfish, Recipes, Catering & Lunch Counter-Ann Arbor, Michigan

 Serves 2

  • 10-12 oz. dry pack sea scallops, we used large (about 15 scallops per lb.)
  • 1/2 – 3/4 bunch asparagus
  • 2 portions of baby arugula, about 3 oz. rinsed and dried
  • 3 large radishes or 6 small
  • 3 large scallions, white section with part of green
  • 1 cup cherry tomatoes, sliced in half
  • Olive oil
  • Coarse kosher salt

Susan’s Lemon Garlic Vinaigrette    

  • 2 T fresh lemon juice
  • 6 T olive oil
  • 3/4 t salt
  • 1/8 t pepper
  • 1/4 t sugar
  • 1/8 t Dijon mustard
  • 1 clove garlic, minced

Whisk ingredients together

Pre heat oven to 400º

Trim scallions, and slice as thinly as possible, then squeeze slices into tiny rings. Thinly slice radishes, if using large size, slice cut pieces in half. Trim tough ends off asparagus, place on broiling pan, toss and coat with olive oil and coarse kosher salt. Roast asparagus until lightly browned and tips are crispy. Angle slice asparagus in 2-3 inch lengths.

Reduce oven temp to 350º

scallops cookingHeat a medium heavy ovenproof pan or skillet over med high heat

When pan is hot, add enough olive oil to just coat bottom

When oil is hot add sea scallops flat side down and sear until they caramelize and turn golden brown, 2-3 min.

Flip scallops and pop the pan into oven for another 2 min. Or until they are barely opaque in the center

Remove from pan, set aside then assemble the salad

 

Toss arugula, tomatoes, radishes, asparagus (save tips to garnish around plate) and 1/2 the scallions

Slowly toss in the vinaigrette to taste, there should be extra to drizzle over scallops

Plate the salad garnish with asparagus tips

Arrange scallops around the salad, drizzle a little vinaigrette over them and sprinkle remaining scallions over salad

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Monahan's Seafood

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