Seared Scallops with Carrot-Parsnip Mash & Arugula Asparagus Salad

Directions

1. Prepare the vegetables and greens: wash all produce, trim the asparagus, and rinse the arugula if not pre-washed.
2. Dice the parsnips and carrots, then place them in a pot and cover with fresh hot water; bring to a boil, then simmer until tender, about 10–12 minutes.
3. Whisk together a dressing from oil, vinegar, Dijon, honey, salt, and pepper in a medium bowl.
4. Cut the woody ends off the asparagus and slice the spears into quarters; toss them with the dressing and set the bowl aside.
5. Heat a nonstick skillet over medium-high heat. Pat the scallops dry and season with salt and pepper on both sides.
6. When the skillet is hot, add a thin layer of oil and lay in the scallops in a single layer; cook until a golden crust forms and they are opaque through the center, about 1½–2 minutes per side.
7. Drain the vegetables, return them to the pot, add cream, and mash until semi-smooth; season with salt and pepper.
8. Toss arugula and almonds into the asparagus bowl with the dressing to make the salad, then plate portions of mash, scallops, and salad for serving.