Seared Sea Scallops With Banyuls Vinegar And Chicory Slaw

By á-174942

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

Details

Servings 8

Preparation

Step 1

* 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.