1 tbsp. cider vinegar
1 tsp. dijon mustard
1 minced shallot
4 tbsp. olive oil
1 lb new potatoes, cut into 1/4-inch slices
1 lb asparagus
1/2 tsp. salt
1/2 tsp. pepper
1-1/2 lbs sea scallops
1-1/2 tbsp. unsalted butter. 10 cups salad greens, ( about 1- 5-ounce pkg)

In a bowl, whisk together cider vinegar, mustard and shllot. Slowly drizzle in 3 tbsp loive oil, whisking continuously until dressing emulsified. Set aside.

Bring a pot of salted water to boil over medium-high heat. Add potato slices. Cook 4 minutes, drain.

Cut 1-inch off bottoms of asparagus, discard. Cut stalks into 2-inch pieces. Heat remaining 1 tablespoon of oil in a large skillet over medium-high heat. Add potato slices to pan and cover, cook 4 minutes. Add asparagus to pan and stir to combine.

Sprinkle mix with 1/4 teaspoon each salt and pepper. Cover, cook 4 more minutes, stirring occasionally. Remove asparagus and potatoes to a plate. Season scallops with 1/4 teaspoon each of salt and pepper. Return skillet to medium-high heat, add half the butter, swirling to coat bottom of pan. Add half of the scallops, cook 2 minutes, then flip to other side and cook 1 minute.

Repeat process with remaining scallops and butter. Toss salad greens with 2 tablespoons prepared dressing, divide among plates. Toss asparagus mix with remaining dressing, divide among plates. Then divide scallops among plates and serve.

Submitted by: Sherry Monfils