Warm Scallop Salad with Asparagus and Parmesan Shavings
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Cooking tools:
- Skillet
- Stove
- Chef's knife
- Cutting board
- Kitchen scale
- Measuring cup
- Measuring spoon
- Mixing bowl
- Whisk
- Spatula
- Paper towel
- Plate
Ingredients
- ½ lb Asparagus spears, trimmed
- 20 Clearwater Canadian Sea scallops, thawed and dried
- 2 cups Mixed salad greens
- 12 Cherry tomatoes, halved
- ½ Tbsp Parmesan cheese
- croutons
- 2 tbsp Olive oil
- 1 tbsp White wine vinegar
- 1 tsp Wholegrain mustard
- 1 tsp Clear honey
- Salt
- pepper
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