Warm Salad Of Seared Scallops, Haricots Verts, And Bell P
| 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 | Shallots, minced | |
| 3 | T | Sherry vinegar |
| 1/2 | t | Sugar |
| 3 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 1210
Calories From Fat: 613
Total Fat: 71g
Cholesterol: 0mg
Sodium: 1860mg
Potassium: 3385.9mg
Carbohydrates: 118.5g
Fiber: 41.7g
Sugar: 12.3g
Protein: 44.7g