Seared Scallops, Asparagus Puree, Roasted Morel Salad Recipe

Seared Scallops, Asparagus Puree, Roasted Morel Salad

This restaurant-quality dish is enhanced by a silky-smooth Vitamix asparagus puree; perfect for an elegant Mother's Day meal!

Total Time50 Minutes
Yield
4 servings
Difficulty

Dietary Interests

Gluten-Free, High Protein, Keto Friendly, Mediterranean, Diabetes Friendly

Manage Preferences

Submitted by

Vitamix

Ingredients

Asparagus Salad:
4 40 g green and/or white asparagus, trimmed
½ cup 60 g pea shoots [or baby arugula]
1 teaspoon fresh lemon juice
1 teaspoon extra virgin olive oil
Asparagus Puree:
½ pound 227 g asparagus, trimmed and blanched
6 Tablespoons 90 ml hot water, from blanching the asparagus
4 20 g green onions, greens only, blanched
½ teaspoon kosher salt, optional
½ teaspoon rice vinegar [or any mild vinegar]
Roasted Morel Salad:
4 ounces 113 g fresh morel mushrooms, cleaned and trimmed
4 ounces 113 g fresh ramps [or pearl onions], cleaned and trimmed
1 Tablespoon olive oil
½ teaspoon kosher salt, optional
¼ teaspoon ground black pepper
Seared Scallops:
8 360 g U10 sea scallops, cleaned, trimmed, and patted dry
1 Tablespoon canola oil
¼ teaspoon kosher salt, optional
¼ teaspoon ground black pepper

Asparagus Salad:
4 40 g green and/or white asparagus, trimmed
½ cup 60 g pea shoots [or baby arugula]
1 teaspoon fresh lemon juice
1 teaspoon extra virgin olive oil
Asparagus Puree:
½ pound 227 g asparagus, trimmed and blanched
6 Tablespoons 90 ml hot water, from blanching the asparagus
4 20 g green onions, greens only, blanched
½ teaspoon kosher salt, optional
½ teaspoon rice vinegar [or any mild vinegar]
Roasted Morel Salad:
4 ounces 113 g fresh morel mushrooms, cleaned and trimmed
4 ounces 113 g fresh ramps [or pearl onions], cleaned and trimmed
1 Tablespoon olive oil
½ teaspoon kosher salt, optional
¼ teaspoon ground black pepper
Seared Scallops:
8 360 g U10 sea scallops, cleaned, trimmed, and patted dry
1 Tablespoon canola oil
¼ teaspoon kosher salt, optional
¼ teaspoon ground black pepper

Asparagus Salad:
4 40 g green and/or white asparagus, trimmed
½ cup 60 g pea shoots [or baby arugula]
1 teaspoon fresh lemon juice
1 teaspoon extra virgin olive oil
Asparagus Puree:
½ pound 227 g asparagus, trimmed and blanched
6 Tablespoons 90 ml hot water, from blanching the asparagus
4 20 g green onions, greens only, blanched
½ teaspoon kosher salt, optional
½ teaspoon rice vinegar [or any mild vinegar]
Roasted Morel Salad:
4 ounces 113 g fresh morel mushrooms, cleaned and trimmed
4 ounces 113 g fresh ramps [or pearl onions], cleaned and trimmed
1 Tablespoon olive oil
½ teaspoon kosher salt, optional
¼ teaspoon ground black pepper
Seared Scallops:
8 360 g U10 sea scallops, cleaned, trimmed, and patted dry
1 Tablespoon canola oil
¼ teaspoon kosher salt, optional
¼ teaspoon ground black pepper

1. For the Asparagus Salad:Shave the asparagus spears thin lengthwise using a mandoline or vegetable peeler. Submerge asparagus ribbons into ice water to encourage a curl shape. Set aside and keep cold.Dress salad just before serving.
2. For the Asparagus Puree:Place the blanched asparagus, 6 Tablespoons of blanching water, scallion greens, salt (if using), and rice vinegar into the Vitamix container. Run the Dips & Spreads Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 60 seconds, using the tamper to push ingredients toward the blades.
3. For the Roasted Morels:Preheat oven to 375 degrees F.Toss morel mushrooms and ramps with oil, salt (if using), and pepper.Roast in preheated oven for 15–20 minutes or until tender and golden-brown.
4. For the Seared Scallops:Season scallops with salt (if using) and pepper on both sides. Preheat a large skillet over high heat and add canola oil.Place scallops, 1 at a time, onto the hot pan in a circle, paying attention to which scallop went in first.Sear for 1 minute, or until the bottoms form a golden-brown crust, and flip, starting with the first scallop. Flip scallops 1 at a time in the same order that they went into the pan to ensure even cooking. Sear for another minute on the second side and remove from the pan.
5. Dress the Asparagus Salad:Remove asparagus ribbons from ice water, pat dry, and toss with pea shoots, lemon juice, and extra virgin olive oil.
6. To Plate:Drag 1 spoonful of asparagus puree across each dinner plate. Place 3 or 4 seared scallops on each plate. Sprinkle roasted mushroom/onion mixture between the scallops and top each plate with a small handful of dressed Asparagus Salad. Serve immediately.

1. For the Asparagus Salad:Shave the asparagus spears thin lengthwise using a mandoline or vegetable peeler. Submerge asparagus ribbons into ice water to encourage a curl shape. Set aside and keep cold.Dress salad just before serving.
2. For the Asparagus Puree:Place the blanched asparagus, 6 Tablespoons of blanching water, scallion greens, salt (if using), and rice vinegar into the Vitamix container. Run the Dips & Spreads Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 60 seconds, using the tamper to push ingredients toward the blades.
3. For the Roasted Morels:Preheat oven to 375 degrees F.Toss morel mushrooms and ramps with oil, salt (if using), and pepper.Roast in preheated oven for 15–20 minutes or until tender and golden-brown.
4. For the Seared Scallops:Season scallops with salt (if using) and pepper on both sides. Preheat a large skillet over high heat and add canola oil.Place scallops, 1 at a time, onto the hot pan in a circle, paying attention to which scallop went in first.Sear for 1 minute, or until the bottoms form a golden-brown crust, and flip, starting with the first scallop. Flip scallops 1 at a time in the same order that they went into the pan to ensure even cooking. Sear for another minute on the second side and remove from the pan.
5. Dress the Asparagus Salad:Remove asparagus ribbons from ice water, pat dry, and toss with pea shoots, lemon juice, and extra virgin olive oil.
6. To Plate:Drag 1 spoonful of asparagus puree across each dinner plate. Place 3 or 4 seared scallops on each plate. Sprinkle roasted mushroom/onion mixture between the scallops and top each plate with a small handful of dressed Asparagus Salad. Serve immediately.

1. For the Asparagus Salad:Shave the asparagus spears thin lengthwise using a mandoline or vegetable peeler. Submerge asparagus ribbons into ice water to encourage a curl shape. Set aside and keep cold.Dress salad just before serving.
2. For the Asparagus Puree:Place the blanched asparagus, 6 Tablespoons of blanching water, scallion greens, salt (if using), and rice vinegar into the Vitamix container. Run the Dips & Spreads Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 60 seconds, using the tamper to push ingredients toward the blades.
3. For the Roasted Morels:Preheat oven to 375 degrees F.Toss morel mushrooms and ramps with oil, salt (if using), and pepper.Roast in preheated oven for 15–20 minutes or until tender and golden-brown.
4. For the Seared Scallops:Season scallops with salt (if using) and pepper on both sides. Preheat a large skillet over high heat and add canola oil.Place scallops, 1 at a time, onto the hot pan in a circle, paying attention to which scallop went in first.Sear for 1 minute, or until the bottoms form a golden-brown crust, and flip, starting with the first scallop. Flip scallops 1 at a time in the same order that they went into the pan to ensure even cooking. Sear for another minute on the second side and remove from the pan.
5. Dress the Asparagus Salad:Remove asparagus ribbons from ice water, pat dry, and toss with pea shoots, lemon juice, and extra virgin olive oil.
6. To Plate:Drag 1 spoonful of asparagus puree across each dinner plate. Place 3 or 4 seared scallops on each plate. Sprinkle roasted mushroom/onion mixture between the scallops and top each plate with a small handful of dressed Asparagus Salad. Serve immediately.

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Nutrition

Chef's Note

This is a great example of a plant-centric meal that still incorporates lean protein, scallops. They are also an excellent source of essential minerals like selenium and zinc, supporting muscle health and immune function. Asparagus puree adds a wealth of vitamins A, C, and K, along with fiber and folate, supporting gut health. Morel mushrooms are rich in antioxidants, vitamins D and B, and minerals such as copper and iron. This combination creates a balanced, nutrient-dense meal that's both delicious and healthful.

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