Seared Scallops, Asparagus Puree, Roasted Morel Salad
This restaurant-quality dish is enhanced by a silky-smooth Vitamix asparagus puree; perfect for an elegant Mother's Day meal!

Ingredients
- Asparagus Salad:
- 40 g (4 stalks) green and/or white asparagus, trimmed
- 60 g (½ cup) pea shoots [or baby arugula]
- (1 teaspoon) fresh lemon juice
- (1 teaspoon) extra virgin olive oil
- Asparagus Puree:
- 227 g (½ pound) asparagus, trimmed and blanched
- 90 ml (6 Tablespoons) hot water, from blanching the asparagus
- 20 g (4 ) green onions, greens only, blanched
- (½ teaspoon) kosher salt, optional
- (½ teaspoon) rice vinegar [or any mild vinegar]
- Roasted Morel Salad:
- 113 g (4 ounces) fresh morel mushrooms, cleaned and trimmed
- 113 g (4 ounces) fresh ramps [or pearl onions], cleaned and trimmed
- (1 Tablespoon) olive oil
- (½ teaspoon) kosher salt, optional
- (¼ teaspoon) ground black pepper
- Seared Scallops:
- 360 g (8 ) U10 sea scallops, cleaned, trimmed, and patted dry
- (1 Tablespoon) canola oil
- (¼ teaspoon) kosher salt, optional
- (¼ teaspoon) ground black pepper
Directions
- For the Asparagus Salad:Shave the asparagus spears thin lengthwise using a mandoline or vegetable peeler. Submerge asparagus ribbons into ice water to encourage a curl shape. Set aside and keep cold.Dress salad just before serving.
- For the Asparagus Puree:Place the blanched asparagus, 6 Tablespoons of blanching water, scallion greens, salt (if using), and rice vinegar into the Vitamix container. Run the Dips & Spreads Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 60 seconds, using the tamper to push ingredients toward the blades.
- For the Roasted Morels:Preheat oven to 375 degrees F.Toss morel mushrooms and ramps with oil, salt (if using), and pepper.Roast in preheated oven for 15–20 minutes or until tender and golden-brown.
- For the Seared Scallops:Season scallops with salt (if using) and pepper on both sides. Preheat a large skillet over high heat and add canola oil.Place scallops, 1 at a time, onto the hot pan in a circle, paying attention to which scallop went in first.Sear for 1 minute, or until the bottoms form a golden-brown crust, and flip, starting with the first scallop. Flip scallops 1 at a time in the same order that they went into the pan to ensure even cooking. Sear for another minute on the second side and remove from the pan.
- Dress the Asparagus Salad:Remove asparagus ribbons from ice water, pat dry, and toss with pea shoots, lemon juice, and extra virgin olive oil.
- To Plate:Drag 1 spoonful of asparagus puree across each dinner plate. Place 3 or 4 seared scallops on each plate. Sprinkle roasted mushroom/onion mixture between the scallops and top each plate with a small handful of dressed Asparagus Salad. Serve immediately.
Chef's Notes
- This is a great example of a plant-centric meal that still incorporates lean protein, scallops. They are also an excellent source of essential minerals like selenium and zinc, supporting muscle health and immune function. Asparagus puree adds a wealth of vitamins A, C, and K, along with fiber and folate, supporting gut health. Morel mushrooms are rich in antioxidants, vitamins D and B, and minerals such as copper and iron. This combination creates a balanced, nutrient-dense meal that's both delicious and healthful.