Sea Scallops and Asparagus Recipe

5 from 1 vote

For an elegant appetizer on a big night, try these mild grilled scallops over a bed of crisp asparagus and topped with a colorful vinaigrette.

Course Appetizer

Cuisine American

Keyword asparagagus, scallop, seafood

Prep Time 15

Cook Time 20

Total Time 35

Servings people

Calories 451kcal

Cost 16

Preheat your grill to medium-high heat.
In a small pan placed over medium heat, toast the garlic with 1 tbsp. of olive oil until golden.
1 clove garlic, 1 tbsp. olive oil
Lower the heat, add the tomato and cayenne pepper, and simmer for 10 min.
1 whole tomato, 1 tsp. cayenne pepper
Remove from the heat and add the green onions, lemon juice, chives, and olive oil. Season to taste, and set aside.
¼ cup chives, 2 green onions, Juice of 1 lemon, ⅓ cup extra-virgin olive oil, Sea salt and freshly ground black pepper
Rub some olive oil on each scallop, and season with salt and pepper to taste. Do the same for the asparagus.
6 day boat sea scallops, 1 bunch of green asparagus, Sea salt and freshly ground black pepper, 1 tsp. dried oregano
Place each scallop on the grill and cook until the flesh is firm (about 6 minutes), turning once.
Grill the asparagus until done.
Plate the asparagus and top it with some of the vinaigrette. Arrange the scallops on top of the asparagus.
Drizzle some more vinaigrette over the scallops and serve.