Roasted Potato and Asparagus Salad with Scallops

This dish has no back story, and no interesting history. It's just really good. I found it in the Grape magazine I get for free from Publix, which is my local grocery store here in Florida. I've never cooked or eaten fingerling potatoes. Now that I have, I will definitely use them again. They each have a different flavor, texture and color. Some of them are purple! They are all very interesting and also very good. The Cajun spices on the scallops are a perfect match and will be something I will use again. The white wine vinaigrette with Dijon mustard goes perfectly with the asparagus and eggs.  It took about 45 minutes to make. I will definitely make it again.

1 lb sea scallops
1 1/2 lb assorted fingerling potatoes, halved
3 Tbsp, plus 1/4 cup olive oil, divided
1/2 tsp salt, divided
1/2 lb asparagus, woody ends removed
2 Tbsp flour
2 tsp Cajun seasoning, such as Chef Paul Prudhomme's Magic Seasoning Blends
3 Tbsp white wine vinegar
1 Tbsp minced shallot
1 Tbsp Dijon mustard
1/2 tsp sugar
1/4 tsp ground black pepper
1 10 oz pkg spring mix salad greens
2 hard cooked eggs, peeled and quartered
1/3 cup pitted black olives, halved (I used Kalamata, or Greek style)
1/4 cup thinly sliced radishes

Place potatoes in baking pan and drizzle with 2 Tbsp oil and 1/4 tsp salt, mix well
Roast, uncovered, at 425 for 25 minutes, until potatoes are just tender and brown on the edges
Stir potatoes, and add asparagus. Bake 5 minutes more until asparagus are tender. Add salt and pepper to taste. Remove from oven to cool slightly.
Meanwhile, Pat scallops dry. Mix flour and Cajun seasoning in small bowl. Add scallops and coat.
Cook scallops in large skillet with 1 Tbsp oil over med-high heat. Cook about 3 minutes, or until opaque, turning halfway through cooking time. Remove from skillet and set aside.
Meanwhile, in small bowl, mis vinegar, shallot, mustard, sugar, 1/4 tsp salt and black pepper. Whisk in 1/4 cup olive oil until dressing thickens and is well combined.
In large bowl, combine salad greens with half of the dressing, and toss. Transfer greens to serving platter or 4 plates. Arrange potatoes, asparagus, eggs, olives and radishes on the dressed greens. Drizzle with remaining salad dressing and top with scallops and serve. Serves 4 main dish salads.

Wine to serve: Dry sparkling white wine, like a Prosecco. My favorite is Riouolo Prosecco del Veneto NV. At about $10.00, it's a great deal. It features a medium effervescence, with notes of green apple and pear, a nice acidity and a slight sweetness that makes it easy to drink.