Seared Scallops with Pistachio-Mint Vegetables

This is a refreshing and healthy springtime dish that makes great use of the abundance of asparagus that starts popping up this time of year. As always, freshness is essential when choosing your scallops. They should be creamy white in color and have no odor. If scallops look dry and smell fishy then move on.

Makes 4 servings

1 pound of asparagus, trimmed and cut into 1-inch pieces
6 tablespoons of extra virgin olive oil
1 medium onion, chopped
2 cloves of garlic, minced
½ pint of grape tomatoes, halved
½ cup of shelled pistachio nuts, roughly chopped
1 teaspoon kosher salt
½ teaspoon ground black pepper
1½ tablespoons chopped fresh mint
1 lemon
10 to 12 large sea scallops (about 1½ pounds)

Fill a large stockpot with salted water and bring to a boil. Add asparagus and cook for 2 to 3 minutes until al dente (cooked but still crisp). Drain thoroughly and set aside. Heat 2 tablespoons of oil in a large sauté pan over medium heat and cook onion for 3 minutes until soft and translucent. Add garlic and tomatoes and cook for 3 to 4 minutes. Add pistachios, asparagus, salt, and pepper, and cook until heated through about 2 to 3 minutes longer. Remove from heat, transfer to a bowl, and toss vegetables with mint, 2 teaspoons of lemon zest, and juice of half of a lemon.

Wipe out sauté pan used for the vegetables and heat remaining oil over medium-high heat until oil shimmers and is very hot. Carefully lay scallops into the hot oil and sear for approximately 2 to 3 minutes per side. Resist the urge to move them around the pan or they will not develop a good crusty sear. If they seem to be sticking to the pan, do not worry, it means that they are not ready to be turned yet and may need a moment longer to cook. Remove scallops to a paper towel lined plate to drain and rest.

Serve scallops on a bed of the pistachio-mint vegetables. Drizzle the remaining juice from the other half of lemon, and, if desired, an additional tablespoon of good extra virgin olive oil.