Scallop, Tomato And Asparagus Salad - cooking recipe

Ingredients

1 bunch asparagus, trimmed, halved
1/4 cup extra-virgin olive oil
2 tbsp red wine vinegar
1 tbsp brown sugar
1 tbsp roughly chopped oregano
2 tbsp olive oil
2 cloves garlic, sliced
20 None scallops (about 1 lb)
3 None tomatoes, sliced
1 pint yellow cherry tomatoes, halved
1/4 cup black olives, pitted

Preparation

In a medium saucepan, blanch asparagus 30 seconds. Refresh in ice water, drain well.
In a small bowl, whisk extra-virgin olive oil, vinegar, brown sugar and oregano together until sugar dissolves. Set aside.
In a large frying pan, heat olive oil on low. Saute garlic 1-2 minutes, until light golden. Remove garlic with slotted spoon and discard. Reserve oil in pan. Lightly season scallops to taste. Sear 30 seconds each side, or until cooked through. Remove from heat.
Arrange asparagus, tomatoes and olives on plates. Top with scallops. Drizzle dressing over salad.