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PdfIngredients:
2 fresh artichokes
1 lb asparagus, trimmed and cut into 2-inch pieces
8 large scallops, cleaned and patted dry
2 tbsp olive oil
2 tbsp lemon juice
1 tbsp Dijon mustard
1 tsp honey
Salt and pepper to taste
Fresh herbs (such as tarragon or parsley), for garnish
Instructions:
Prepare the artichokes by trimming and removing the choke. Slice the hearts thinly and place in a bowl of lemon water to prevent browning.
Blanch the asparagus in boiling water for about 2 minutes until tender-crisp, then transfer to an ice bath to stop the cooking.
In a small bowl, whisk together olive oil, lemon juice, mustard, honey, salt, and pepper.
In a large skillet, heat olive oil over medium-high heat. Sear the scallops for 2-3 minutes per side until golden brown and cooked through.
In a large bowl, combine the artichokes, asparagus, and dressing. Toss gently to coat.
Serve the seared scallops on top of the artichoke and asparagus salad, garnished with fresh herbs.