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  • Scallop Salad With Haricots Verts And Truffle Oil

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    Scallop Salad With Haricots Verts And Truffle Oil
    Servings: 2
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 3 Tbsp. Sherry wine vinegar
    • 1 1/2 Tbsp. chopped shallot
    • 2 1/2 Tbsp. canola oil
    • 2 sm Belgian endive heads thinly sliced
    •     on diagonal
    • 6 x dry scallops - (abt 10 ounce)
    • 2 Tbsp. instant flour seasoned with
    •     Salt and
    •     Freshly-grnd black pepper to taste
    • 6 ounce haricots verts or possibly other
    •     slender green beans trimmed, cut
    •     into 2-inch lengths, and blanched
    • 1 Tbsp. white truffle oil plus
    • 1 tsp white truffle oil
    • 1/4 c. minced fresh chives

    Directions

    1. In a small bowl, whisk the vinegar, shallots, and 1 1/2 Tbsp. canola oil together into a vinaigrette.
    2. In a medium bowl, toss to combine the endive and 2 Tbsp. vinaigrette.
    3. Heat remaining 1 Tbsp. of canola in large non-stick skillet over medium heat. Dip scallops in seasoned instant flour. Add in to skillet and cook 3 min; turn over and cook till almost opaque in center, about 2 min or possibly longer.
    4. 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 mix in center of each plate. Drizzle remaining vinaigrette over haricots verts and scallops. Drizzle 2 tsp. truffle oil on each salad. Sprinkle salads with chives.
    5. This recipe yields 2 servings.

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