Grilled Scallops with Asparagus Salad | Nature's Apothecary

Ingredients

• 8 Tbsp oil, divided
• 2 tsp toasted sesame oil, divided
• 20 scallops, connective muscles removed
• 3 Tbsp balsamic vinegar
• 1 1 ⁄ 2 Tbsp low-sodium soy sauce
• 1 shallot, minced
• 2 garlic cloves, minced
• 2 tsp minced fresh ginger
• Salt and freshly ground black pepper
• 1 lb thin asparagus, trimmed
• 8 cups salad greens