Try this Warm Salad of Seared Scallops, Haricots Verts, And Bell Pep recipe, or contribute your own.
Suggest a better descriptionIn 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
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Serving Size: 1 Serving (1036g) | ||
Recipe Makes: 1 servings | ||
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Calories: 3569 | ||
Calories from Fat: 2858 (80%) | ||
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Amt Per Serving | % DV | |
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Total Fat 317.6g | 423 % | |
Saturated Fat 43.2g | 216 % | |
Monounsaturated Fat 139.3g | ||
Polyunsanturated Fat 117.4g | ||
Cholesterol 295.7mg | 91 % | |
Sodium 1446.1mg | 50 % | |
Potassium 2902.5mg | 76 % | |
Total Carbohydrate 27.5g | 8 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 27.5g | ||
Protein 150.4g | 215 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3569
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