Raw Asparagus Salad with Seared Scallops
We LOVE this salad! Not only does it look stunning, but it takes a whopping 30 minutes to pull together—and that includes all of 10 minutes max spent at the stovetop. Perfect for those last minute guests during warmer months.
Makes 4 servings
What you need
1 pound asparagus, trimmed
1 cup carrot matchsticks
1/3 cup pistachios
½ cup Tessemae’s Green Goddess
coarse salt and freshly ground black pepper
1 pound sea scallops
What you do
- Slice asparagus very thinly on the diagonal using a mandolin. Add to a large bowl with carrot and pistachios. Drizzle ¼ cup Green Goddess, ½ teaspoon salt and ¼ teaspoon pepper over top and toss to combine.
- Meanwhile, drizzle remaining ¼ cup Green Goddess over scallops and turn to coat. Heat a large nonstick skillet over medium-high heat. Add scallops in a single layer and cook, without turning, until golden brown underneath, 1-2 minutes. Turn over and cook until just opaque, about 1 minute more.
- Top asparagus salad with scallops and serve immediately.