| | FOR SCALLOPS: |
| 1 bunch | Fresh asparagus, trimmed, sliced diagonally |
| 1 | Carrot, peeled, diagonally sliced |
| 2 | Green onions, sliced into 1/2 inch-thick pieces |
| 5 tbsp | Chicken stock |
| | Cracked black pepper |
| 2 | Roma (or plum) tomatoes, sliced |
| 1 tsp | Brown sugar |
| 2 tsp | Red wine vinegar |
| 2 tsp | Extra-virgin olive oil |
| 24 | Plump scallops (typically sea scallops come about 30 per pound) |
| | FOR DRESSING: |
| 1/4 cup | Vegetable or chicken stock |
| 1 | Canned artichoke |
| 1 tsp | Extra-virgin olive oil |
| 1 tbsp | Lemon juice |
1. Prepare scallops: Preheat oven to 400 degrees
2. Place asparagus, carrot, onion and stock in small pan. Season to taste with cracked pepper and bring to boil. Cook 2-3 minutes or until vegetables are tender. Stir in tomatoes and keep warm.
3. dissolve sugar in vinegar and set aside. Heat frying pan with ovenproof handle and add oil. Season scallops on both sides with pepper and sear in hot pan 1 minute. Add sugared vinegar, rotate pan to distribute liquid and place in oven 2 minutes. Turn scallops over, then remove from pan.
4. Meanwhile, prepare dressing: Heat chicken stock and boil artichoke in it 2-3 minutes. Place in blender and puree, gradually adding oil and lemon juice. To serve, place vegetables in center of 4 warm plates, allowing stock to spread out. On each plate, surround vegetables with 6 scallops. Serve dressing on side.