- 6
- 60 mins
- 60 mins
Ingredients
- 1/3 cup walnut oil, preferably roasted walnut oil
- 3 tablespoons sherry vinegar
- 1 tablespoon lemon juice
- 1 teaspoon kosher salt
- 1/2 teaspoon ground pepper
- 6 small golden beets (about 1 pound)
- 8 ounces thin green beans, trimmed
- 1/2 cup walnut halves, toasted
- 8 cups mixed greens
- 1 fennel bulb, cored and very thinly sliced
- 1/2 cup slivered fresh basil
- 18 dry sea scallops (about 1 1/4 pounds)
- 1 tablespoon lemon zest
- 1/2 teaspoon ground pepper
- 1 tablespoon extra-virgin olive oil
Preparation
Step 1
To prepare vinaigrette: Whisk walnut oil, vinegar, lemon juice, salt and 1/2 teaspoon pepper in a large bowl until well combined.
To prepare salad: Place beets in a medium saucepan, cover with cold water and bring to a boil. Reduce heat and simmer, partially covered, until tender, 20 to 30 minutes. Rinse with cold water to cool slightly. Peel and slice the beets.
Meanwhile, bring a large saucepan of water to a boil. Add green beans and cook until tender-crisp, 3 to 6 minutes. Rinse with cold water to cool slightly. Drain, then pat dry.
Break walnut halves into pieces still large enough to pick up with a fork. Add the walnuts and beets to the vinaigrette and let marinate for 15 minutes, stirring occasionally. Add the green beans, greens, fennel and basil to the bowl; toss to combine. Divide the salad among 6 plates.
Pat scallops dry and sprinkle both sides with lemon zest and pepper. Heat olive oil in a large cast-iron or nonstick skillet over medium-high heat. Cook the scallops until golden, 2 to 3 minutes per side. Top each salad with 3 scallops.