For the scallops: In a non-crowded heavy bottom sauté pan, heat the canola/olive oil blend to almost smoking point.
Season the scallops with salt and pepper.
Place each one in the hot oil, and continue to rotate them by lifting them up and down.
This allows the oil to sear the scallops evenly (even in all their crevices).
Sear on both sides until golden brown, about two minutes each side, then let rest.
For the vegetables:You can do the majority of the vegetable prep ahead of time and just toss everything together in a pan quickly after the scallops are cooked.
Well in advance, you should boil the blue potato until it is fork tender, then refrigerate.
When it is completely cooled, peel and liberally crumble with your hands, leaving uneven chunks.
Wash and peel the asparagus and cut them into 1-inch pieces.
In a large sauté pan, heat half of the butter and sauté the asparagus on its own.
Season with salt and pepper, and cook for approximately 45 seconds.
Then add the potatoes, citrus juices, the remaining butter and the chives.
Warm through until it is glazy and delicious.
For the dressing:This can be made ahead of time.
Combine all ingredients except for the olive oil in a high speed blender.
(A drink blender works fine.)
Have an ice bath ready and awaiting the finished product.
Start the blender slowly and puree the ingredients, while slowly raising the speed to high and incorporating the olive oil little by little.
When the dressing is fully emulsified, incorporated and bright green, it is ready to be shocked in the "ice bath.
" The friction of the blender actually cooks the ramp tops so you must cool it quickly to keep the bright green color, as you would when blanching a green vegetable.