Scallop Avo-Asparagus Salad

To make the dressing, mix together basil through sugar in a small bowl; set aside. Wash and remove long stems from spinach leaves. Divide spinach, English cucumber slices, and avocado slices between two plates. If you wish, place the avocado in a circular pattern for presentation. To prepare asparagus, heat cooking oil in large skillet over medium heat. Wash and snap the bottom ends of the asparagus off. Saute asparagus spears in cooking oil for 8 minutes or until asparagus is tender. Remove asparagus from pan. Divide the asparagus spears between the two plates, creating an X on each plate for presentation (see picture). To prepare scallops, heat cooking oil in a large skillet over med-high heat. Pat scallops dry and season them with the pinch of salt, sugar, and pepper. Add scallops to pan, fry for about 2 minutes on each side or until a light caramelized brown. Remove scallops from pan. Divide the scallops between the two plates, placing them in the four open ends of the asparagus X (see picture). Top salad with the dressing.