Dinner Tonight: Scallops with Asparagus and Sugar Snap Peas Recipe

Name: Dinner Tonight: Scallops with Asparagus and Sugar Snap Peas Recipe
Ingredients: For the Herb Garden Vinaigrette; ¼ cup extra-virgin olive oil; ¼ cup canola oil; 3 tablespoons sherry vinegar; 2 tablespoons fresh dill, chopped; 1 tablespoon fresh tarragon, chopped; salt and pepper; For the Scallops, Asparagus, and Sugar Snap Peas; 4 tablespoons olive oil, divided; ½ pound sugar snap peas; ½ pound thin asparagus, tough ends removed, cut into 2-inch pieces; 1 pound sea scallops (about 12); 3 tablespoons unsalted butter, cut into 12 pieces; salt and black pepper