Escabèche Vieiras – Miss BeHavin's Haven

Ingredients

• 1 lb sea scallops, 15-20 count, rinsed and dried
• 1 tbsp Sam's Chop House Steak Seasoning
• 2 tsp Extra Virgin Olive Oil
• 2 tsp Valley Lemon Juice, fresh squeezed with couple pinches of zest
• 3 tbsp Olivier 25 Year Aged Balsamic Vinegar
• ½ tsp kosher salt
• ½ tsp Madagascar black peppercorns, freshly ground medium
• 1 ½ tbsp Atlas olive oil
• 12 larger asparagus spears, trimmed, blanched in Herbes de Provence and light tomato stock, drained and chilled
• ⅓ cup micro greens / micro sprouts, for garnish
• 8-12 caper berries, for garnish