Prep Time

    •    Prep time: 5 minutes
    •    Cook time: 5 minutes
    •    Yield: Serves 4

Ingredients

    •   ½ lb Asparagus spears, trimmed
    •   20 Clearwater Canadian Sea scallops, thawed and dried
    •   2 cups Mixed salad greens
    •   12 Cherry tomatoes, halved
    •   ½ tbsp Parmesan cheese
    •   Croutons

For Salad Dressing:

    •   2 tbsp Olive oil
    •   1 tbsp White wine vinegar
    •   1 tsp Wholegrain mustard
    •   1 tsp Clear honey
    •   Salt & pepper

Method

1. Make salad dressing using olive oil, white wine vinegar,
   wholegrain mustard, clear honey and seasoning.
2. Heat olive oil in a frying pan.
3. Add asparagus spears in a single layer then season and
   cook gently for 5 minutes until the asparagus is just
   tender.
4. Lift from the pan and set aside.
5. Increase the heat under the pan then cook scallops in
   batches for about a minute on each side until golden.
6. Pile salad leaves on to plates and top with the warm
   asparagus, cherry tomatoes and the scallops.
7. Spoon over the dressing, scatter with a few crispy
   croutons and parmesan cheese shavings.

This great family recipe is thanks to Clearwater Recipes at https://www.clearwater.ca/en/clearwater-kitchen-industry/recipes/scallop-recipes/sea-scallop-recipes/warm-scallop-salad-with-asparagus-and-parmesan-sha/