Seared Scallop and Asparagus Salad


  • Dressing:
  • 3/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1 teaspoon chopped garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • Salad:
  • 2 teaspoons olive oil, or to taste
  • 1/2 pound bay scallops
  • 1 bunch fresh asparagus, trimmed
  • 1 (10 ounce) bag fresh spinach


Beat 3/4 cup olive oil, vinegar, garlic, salt, and pepper together in a bowl until smooth.

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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.