Warm Scallop Salad with Asparagus and Parmesan Shavings

Warm Scallop Salad with Asparagus


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

Salad Dressing

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



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
4.    Lift from the pan and set aside.
5.     Increase the heat under the pan then cook scallops in
        batches for about a minute each side until cooked and
        pale 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.

Appetizer, Salad
Serves: 4