Scallop, Tomato And Asparagus Salad

• 1 bunch asparagus, trimmed, halved
• 1/4 cup extra-virgin olive oil
• 2 tbsp red wine vinegar
• 1 tbsp brown sugar
• 1 tbsp roughly chopped oregano
• 2 tbsp olive oil
• 2 cloves garlic, sliced
• 20 None scallops (about 1 lb)
• 3 None tomatoes, sliced
• 1 pint yellow cherry tomatoes, halved
• 1/4 cup black olives, pitted

1. In a medium saucepan, blanch asparagus 30 seconds. Refresh in ice water, drain well.
2. In a small bowl, whisk extra-virgin olive oil, vinegar, brown sugar and oregano together until sugar dissolves. Set aside.
3. In a large frying pan, heat olive oil on low. Saute garlic 1-2 minutes, until light golden. Remove garlic with slotted spoon and discard. Reserve oil in pan. Lightly season scallops to taste. Sear 30 seconds each side, or until cooked through. Remove from heat.
4. Arrange asparagus, tomatoes and olives on plates. Top with scallops. Drizzle dressing over salad.

extravirgin olive oil, red wine vinegar, brown sugar, oregano, olive oil, garlic, tomatoes, yellow cherry tomatoes, black olives

Taken from recipes-plus.com/api/v2.0/recipes/29788 (may not work)