Caramelized Scallops On Warm Asparagus & Tomato Salad - cooking recipe

Ingredients

1 bunch fresh asparagus, trimmed,sliced diagonally
1 carrot, peeled,diagonally sliced
2 green onions, sliced into 1/2 inch thick pieces
5 tablespoons chicken stock
cracked black pepper
2 roma tomatoes, sliced (or plum)
1 teaspoon brown sugar
2 teaspoons red wine vinegar
2 teaspoons extra virgin olive oil
24 plump scallops (typically sea scallops come about 30 per pound)
For the dressing
1/4 cup vegetable stock or 1/4 cup chicken stock
1 canned artichoke
1 teaspoon extra virgin olive oil
1 tablespoon lemon juice

Preparation

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.