1tspchopped fresh oreganoor a pinch of dried oregano
To make the dressing, combine all ingredients whisk or shake well to combine, set aside.
Sear scallops -In a hot skillet add a small drizzle of olive oil and 1 tsp of butter. Season scallops with sea salt and sear in hot skillet for 1 1/2 mintues per side. Set scallops aside.
In the meantime place a pot of water on the stove to boil (you will boil potatoes, asparagus, and eggs in the same pot).
Add potatoes and boil until tender, remove potatoes with a slotted spoon and allow to cool,then slice.
Add asparagus to boiling water and boil for 3 minutes, remove from water and immediately submerge in a bowl of ice water to stop cooking. Set aside.
Add eggs to boiling water (carefully) and boil for 6 minutes. Remove eggs from boiling water and submerge in ice water. Peel eggs and set aside (6 minutes is the perfect jammy eggs. If you prefer hard-boiled cook for 9 minutes)
Assemble salad. Greens on bottom, top with asparagus, potatoes, sliced radish, sliced avocado, eggs sliced in half, and seared scallops. Drizzle with dressing and serve immediately.