Scallops with Sautéed Spring Vegetables

1 pound large sea scallops, patted very dry

Kosher salt and freshly cracked black pepper

2 garlic cloves, minced

1 bunch asparagus, tough ends trimmed, cut into 1-inch pieces

2 cups cherry tomatoes

6 cups baby spinach or chard

1/2 cup pitted green olives, cut in half lengthways

1 Tablespoon capers

1 Tablespoon minced fresh parsley

Season the scallops on both sides with salt and pepper.
Heat 1 Tablespoon of Pompeian Smooth Extra Virgin Olive Oil in a skillet over medium-high heat. Add the scallops and cook, turning halfway through, until golden brown on both sides, about 2 minutes per side depending on thickness. Transfer to a plate.
Lower the heat to medium and add the remaining 1 Tablespoon of Pompeian Smooth Extra Virgin Olive Oil to the skillet with the drippings. Add the garlic, asparagus, and tomatoes, and sauté until the garlic is fragrant and the tomatoes have warmed through, about 2 minutes. Add the greens and olives, and sauté until wilted.
Transfer the sautéed vegetables to plates, top with scallops, and finish with some capers and parsley.