Scallop Salad With Haricots Verts And Truffle Oil

Recipe Ingredients

3 tablespoons	45ml	Sherry wine vinegar
1 1/2 tablespoons	22ml	Minced shallot
2 1/2 tablespoons	37ml	Canola oil
2 tablespoons	30ml	Belgian endive heads - thinly sliced (small)
		On diagonal
6		Dry scallops - (abt 10 oz)
2 tablespoons	30ml	Instant flour - seasoned with
		Salt - and
		Freshly-ground black pepper - to taste
6 oz	170g	Haricots verts or other
		Slender green beans - trimmed, cut
		Into 2-inch lengths, and blanched
1 tablespoon	15ml	White truffle oil - plus
1 teaspoon	5ml	White truffle oil
1/4 cup	36g / 1.3oz	Chopped fresh chives

Recipe Instructions

In a small bowl, whisk the vinegar, shallots, and 1 1/2 tablespoons canola oil together into a vinaigrette.

In a medium bowl, toss to combine the endive and 2 tablespoons vinaigrette.

Heat remaining 1 tablespoon of canola in large non-stick skillet over medium heat. Dip scallops in seasoned instant flour. Add to skillet and cook 3 minutes; turn over and cook until almost opaque in center, about 2 minutes or longer.

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 mixture in center of each plate. Drizzle remaining vinaigrette over haricots verts and scallops. Drizzle 2 teaspoons truffle oil on each salad. Sprinkle salads with chives.

This recipe yields 2 servings.

Source:
SARA'S SECRETS with Sara Moulton - (Show # SS-1A04) - from the TV - FOOD NETWORK

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