Seared Sea Scallops With Banyuls Vinegar And Chicory Slaw

Seared Sea Scallops With Banyuls Vinegar And Chicory Slaw
Seared Sea Scallops With Banyuls Vinegar And Chicory Slaw

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 2/3

    cup extra-virgin olive oil plus

  • 2

    tablespoons extra-virgin olive oil

  • 6

    tablespoons Banyuls vinegar* divided (or Sherry wine vinegar)

  • 1

    shallot thinly slivered

  • 12

    ounces assorted red and green chicories (such as radicchio, red and green

  • Belgian endive, escarole hearts, and frisée)

  • 24

    large sea scallops

  • 3

    tablespoons water

Directions

* Banyuls vinegar is a rich, oak-aged vingear (made from the naturally sweet wine of the same name) from the south of France. It can be found at specialty foods stores and online at chefshop.com. Whisk 2/3 cup oil, 3 tablespoons vinegar, and shallot in small bowl to blend. Season vinaigrette to taste with salt and pepper. Very thinly slice radicchio and endive; tear escarole and frisée into 2-inch lengths. Place in large bowl. (Vinaigrette and slaw can be made 6 hours ahead. Chill dressing; let stand at room temperature 30 minutes before using. Place damp kitchen towel over slaw and chill.) Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Sprinkle scallops with salt and pepper. Working in batches, add scallops to skillet and cook until golden and just opaque in center, about 1 1/2 minutes per side. Rewhisk vinaigrette; pour over slaw and toss to coat. Divide slaw among 8 plates. Arrange 3 scallops atop slaw on each plate. Add remaining 3 tablespoons vinegar to same skillet along with 3 tablespoons water. Bring to boil over medium heat, scraping up any browned bits and dissolving any caramelized juices. Drizzle juices over scallops. This recipe yields 8 first-course servings. What To Drink: Barbera d'Alba from the Piedmont region of Italy pairs well with this first course.

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