Scallop Salad With Haricot Vert/ Green Beans |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 2 |
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i was able to buy some lovely haricot vert and scallops at trader joe's this morning. I found this easy recipe which also uses the truffle oil i always keep on hand. Ingredients:
3 tablespoons sherry wine vinegar |
1 1/2 tablespoons minced shallots |
2 1/2 tablespoons canola oil |
8 ounces arugula leaves |
6 dry scallops (about 10 ounces) |
2 tablespoons instant flour, seasoned with salt and pepper |
6 ounces french haricots vert or 6 ounces other slender green beans, trimmed, cut into 2-inch lengths, blanched |
4 teaspoons white truffle oil |
1/4 cup chopped fresh chives |
Directions:
1. In a small bowl, whisk the vinegar, shallots, and 1 1/2 tablespoons canola oil together into a vinaigrette.
2. In a medium bowl, toss to combine the arugula and 2 tablespoons vinaigrette.
3. Heat remaining 1 tablespoon of canola oil 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.
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 arugula 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.
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