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Warm Scallop Salad with Asparagus and Parmesan Shavings

Appetizer, Salad, Serves: 4


  • ½ lb Asparagus spears, trimmed
  • 20 Clearwater Canadian Sea scallops, thawed and dried
  • 2 cups Mixed salad greens
  • 12 Cherry tomatoes, halved
  • ½ Tbsp Parmesan cheese
  • croutons

Salad Dressing

  • 2 tbsp Olive oil
  • 1 tbsp White wine vinegar
  • 1 tsp Wholegrain mustard
  • 1 tsp Clear honey
  • Salt & pepper


  1. Make salad dressing using olive oil, white wine vinegar, wholegrain mustard, clear honey and seasoning.
  2. Heat olive oil in a frying pan.
  3. Add asparagus spears in a single layer then season and cook gently for 5 minutes until the asparagus is just tender.
  4. Lift from the pan and set aside.
  5. Increase the heat under the pan then cook scallops in batches for about a minute each side until cooked and pale golden.
  6. Pile salad leaves on to plates and top with the warm asparagus, cherry tomatoes and the scallops.
  7. Spoon over the dressing, scatter with a few crispy croutons and parmesan cheese shavings.
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