Features Zone French dressing.
In a medium sauté pan heat oil. Add scallops, garlic, parsley, and Worcestershire sauce. Sauté until scallops are cooked through. In a second sauté pan add asparagus, artichokes, red pepper, and Zoned French Dressing. Cook until vegetables are crisp-tender. Add scallops and wine. Sauté an additional 3 to 5 minutes and spoon onto a serving dish. Cook cauliflower to desired consistency. Drizzle with extra virgin olive oil and salt and pepper to taste.