Warm Salad of Seared Scallops, Haricots Verts, And Bell Pep

Warm Salad of Seared Scallops, Haricots Verts, And Bell Pep Ingredients

1/2 lb Haricots verts; (thin French	2 lg Shallots; minced
; beans), trimmed	3 tb Sherry vinegar
1 lb Sea scallops	1/2 ts Sugar
1/3 c Extra-virgin olive oil	3 tb Walnut oil
3 Yellow bell peppers; cut	4 Heads radicchio; outer
; 1/4-inch strips	1/3 c Walnuts; toasted lightly and
3 Orange bell peppers; cut	; chopped
; 1/4-inch strips

Instructions for Warm Salad of Seared Scallops, Haricots Verts, And Bell Pep

In a saucepan of boiling salted water boil haricots verts until crisp-tender, 2 to 3 minutes. Drain beans in a colander and refresh in cold water to stop cooking. Pat beans dry and wrap in a kitchen towel. Beans may be prepared 1 day ahead and chilled, covered. Remove tough muscle from side of each scallop if necessary. Halve scallops horizontally and pat dry. Season scallops with salt and pepper. In a non-stick skillet large enough to hold scallops in one layer heat 1 tablespoon olive oil over moderately high heat until hot but not smoking and saute scallops until golden, about 2 minutes on each side. Transfer scallops with a slotted spoon to a large bowl. In skilled heat 1 tablespoon remaining olive oil until hot but not smoking and saute bell peppers, stirring, until crisp-tender. Transfer bell peppers with slotted spoon to bowl with scallops. In skillet cook shallots in 1 tablespoon remaining olive oil over moderate heat, stirring, until softened. Add vinegar, sugar, walnut oil, remaining olive oil, and salt to taste and simmer 1 minute. Remove skillet from heat and let vinaigrette cool 5 minutes. Divide radicchio among 8 plates. Add beans and vinaigrette to scallop mixture and toss gently. Divide salad among plates and sprinkle with walnuts. Serves 8. Gourmet December 1994 Converted by MC_Buster. Converted by MM_Buster v2.0l.

Main Ingredient: SaladCuisine: Uncategorized

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