Grilled Scallop and Asparagus Salad

Source: John Ash, The Hog Island Book of Fish and Seafood

This recipe appears in The Hog Island Book of Fish and Seafood by John Ash (ABRAMS, 2023) and was demonstrated at the Foodwise Classroom on June 3, 2023.

Serves 4


1 pound (455 grams) tender asparagus
Olive oil, for coating
Fine sea salt and freshly ground pepper
1¼ pounds (570 grams) large fresh sea scallops, side muscle removed
1 tablespoon grated lemon zest
3 cups (120 grams) loosely packed mixed fresh herb leaves, such as mint, basil, cilantro, and chervil, and tender lettuce leaves, such as mâche, frisée, or micro greens
1 large ripe avocado, pitted, peeled, and cut into large dice
1 large navel orange or stone fruit, cut into segments
Basil oil or extra-virgin olive oil, for garnish (optional)
Spicy Lime Dressing (see below)


Prepare a medium-hot fire in a charcoal grill or preheat a gas grill to medium-high. Brush the grill grates clean. Heat cast iron pan over grill. Brush the grill grates clean.

Coat the asparagus with the olive oil and season with salt and pepper. Grill until crisp-tender and grill-marked, turning occasionally with tongs. Slice diagonally into 2-inch (5-cm) segments and set aside.

Put the scallops in a bowl and lightly coat them with olive oil. Add the zest, season with salt and pepper, and turn gently to coat.

Put a grill screen on top of the grill grate, add the scallops, and grill them, turning once, until almost cooked through, about 3 minutes total. Be careful not to overcook. The scallops should still be translucent in the center.

Arrange lettuces, herbs, avocado, and orange segments on plates. Divide the scallops and asparagus between the plates.

Drizzle each serving with the spicy lime dressing, then drizzle some of the basil oil, if using, around the plate.

Serve immediately.

Note: Instead of asparagus, use any desired seasonal vegetable such as peas. etc.

Spicy Lime Dressing


¼ cup (60 milliliters) fresh lime juice
¼ cup (60 milliliters) fresh orange juice
¼ cup (60 milliliters) fish sauce
1 teaspoon minced fresh red chile
1 teaspoon minced garlic
2 teaspoons minced fresh ginger
1 tablespoon rice vinegar
5 tablespoons (65 grams) sugar
1 tablespoon fresh cilantro leaves, coarsely chopped
Kosher salt and freshly ground pepper


To make the dressing, in a small bowl, combine the lime and orange juices, the fish sauce, chile, garlic, ginger, vinegar, sugar, and cilantro and stir until the sugar is dissolved. Season with salt and pepper. Let sit for at least 30 minutes before serving for the flavors to develop. Taste and adjust the seasoning as needed.

Farmers Market Ingredients