Scallop Salad With Haricots Verts And Truffle Oil

By á-174942

Ingredients

• 3 tablespoons Sherry wine vinegar
• 1 1/2 tablespoons minced shallot
• 2 1/2 tablespoons canola oil
• 2 small Belgian endive heads thinly sliced
• on diagonal
• 6 dry scallops - (abt 10 oz)
• 2 tablespoons instant flour seasoned with
• Salt and Freshly-ground black pepper to taste
• 6 ounces haricots verts or other
• slender green beans trimmed, cut
• into 2-inch lengths, and blanched
• 1 tablespoon white truffle oil plus
• 1 teaspoon white truffle oil
• 1/4 cup chopped fresh chives

Details

Servings 2

Preparation

Step 1

In a small bowl, whisk the vinegar, shallots, and 1 1/2 tablespoons canola oil together into a vinaigrette.

In a medium bowl, toss to combine the endive and 2 tablespoons vinaigrette.

Heat remaining 1 tablespoon of canola in large non-stick skillet over medium heat. Dip scallops in seasoned instant flour. Add to skillet and cook 3 minutes; turn over and cook until almost opaque in center, about 2 minutes or longer.

Place 3 scallops around border of each plate. Using half of haricots verts for each plate, place 3 small bundles of haricots verts between scallops. Mound half of endive mixture in center of each plate. Drizzle remaining vinaigrette over haricots verts and scallops. Drizzle 2 teaspoons truffle oil on each salad. Sprinkle salads with chives.

This recipe yields 2 servings.