For the recipe you will need:
asparagus – 4 pcs.
zucchini – 1 pc.
scallops – 3 pcs.
cherry tomatoes – 4 pcs.
Japanese spice mix – 1 tbsp
lemon juice – 1 tsp
green peas (sprouts) – 5g
olive oil – 10 ml
vegetable oil – 10 ml
salt – to taste
black pepper (ground) – to taste.
To prepare the Warm Scallop, Zucchini and Asparagus Salad:

Cut the zucchini flesh into 1 cm thick slices. Asparagus stalks, peeled, cut into pieces 3-4 cm long. Blanch the asparagus for 3-4 minutes in boiling salted water, blanch the zucchini for a couple of minutes. With a slotted spoon, transfer the vegetables to ice water and leave for 1-2 minutes. Then drain the water, dry the vegetables.

Fry the scallops in a preheated pan with vegetable oil for 1 minute on each side until a light golden hue. Warm the asparagus and zucchini in a little olive oil.

Arrange the warm vegetables on a plate and place the scallops and quartered cherry tomatoes on top. Season the salad with the Japanese spice mix and drizzle with lemon juice. Garnish with pea sprouts and serve salad.