Ingredients
- Fresh Asparagus
- Carrot
- Green Onions
- Chicken Stock
- Cracked Black Pepper
- Roma Tomatoes
- Brown Sugar
- Red Wine Vinegar
- Extra Virgin Olive Oil
- Scallops
- Vegetable Stock
- Artichoke
- Lemon Juice
Instructions
- Preheat oven to 400 degrees
- Place the asparagus, carrot, onions and stock in a small pan
- Season to taste with cracked pepper and bring to a boil
- Cook 2 to 3 minutes or until vegetables are tender
- Stir in the tomatoes and keep warm
- Dissolve the sugar in the vinegar and set aside
- Heat a frying pan with an ovenproof handle and add the oil
- Season scallops on both sides with pepper and sear in hot pan for 1 minute
- Add the sugared vinegar, rotate pan to distribute the liquid, and place in the oven for 2 minutes
- Turn the scallops over, then remove them from the pan
- Place the vegetables in the center of 4 warm plates, allowing the stock to spread out
- Surround with 6 scallops and serve the dressing on the side
- To make the dressing: heat the chicken stock and boil the artichoke in it for 2 to 3 minutes
- Place in a blender and puree, gradually adding the oil and lemon juice