Scallop and Asparagus Salad
Created by ellie on October 13, 2024
- Servings: 4
- Prep Time: 5m
- Cook Time: 10m
- Recipe #43763
Ingredients
- 4 tablespoons olive oil, divided
- 1 pound sea scallops, rinsed and drained
- 1 1/4 teaspoons kosher salt, divided
- Pepper
- 1 bunch asparagus, woody seems discarded and spears cut into thirds
- 4 ounces arugula
- 1 lemon
- Parmesan cheese, for serving
How to Make
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Step 1: In a skillet over medium high heat, add 2 tablespoons olive oil. Sprinkle scallops with 1/2 teaspoon salt and pepper and then add the scallops to the hot pan and cook until golden (a few minutes); turn over and cook for another minute. Transfer to plate.
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Step 2: Reduce heat to medium and add asparagus and 1/4 teaspoon salt and cook for 2 minutes, stirring frequently. Add 2 tablespoons water, cover and cook for 2 more minutes or until tender; remove pan from heat.
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Step 3: In a large bowl toss the arugula with 2 tablespoons olive oil and 1/2 teaspoon salt. Divide into 4 bowls and top with the scallops and asparagus. Zest a lemon over the plates and then cut the lemon in half and squeeze juice from one half over the salads. Top with shaved Parmesan and serve.
Nutritional Facts
- Serving Size: 1 (281.1 g)
- Calories 407.3
- Total Fat - 26.5 g
- Saturated Fat - 5 g
- Cholesterol - 61.2 mg
- Sodium - 1273.9 mg
- Total Carbohydrate - 21.3 g
- Dietary Fiber - 4.1 g
- Sugars - 2.9 g
- Protein - 24 g
- Calcium - 136.5 mg
- Iron - 2.3 mg
- Vitamin C - 83.4 mg
- Thiamin - 0.1 mg