| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | French | December 19 | 1 | servings |
INGREDIENTS
| 1/2 | lb | Haricots verts; (thin French green |
| ; beans), trimmed | ||
| 1 | lb | Sea scallops |
| 1/3 | c | Extra-virgin olive oil |
| 3 | Yellow bell peppers; cut into 2- by | |
| ; 1/4-inch strips | ||
| 3 | Orange bell peppers; cut into 2- by | |
| ; 1/4-inch strips | ||
| 2 | lg | Shallots; minced |
| 3 | tb | Sherry vinegar |
| 1/2 | ts | Sugar |
| 3 | tb | Walnut oil |
| 4 | Heads radicchio; outer leaves only | |
| 1/3 | c | Walnuts; toasted lightly and |
| ; chopped |
INSTRUCTIONS
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.
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