Name: Warm Salad of Seared Scallops, Haricots Verts, And Bell Pep
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

Procrastination, the thief of time, is one of the devil’s most potent weapons for defrauding us of eternal heritage. The habit of “putting off” is fatal to spiritual leadership. Its power resides in our natural reluctance to come to grips with important decisions. Making decisions, and acting on them, always requires moral energy. But the passing of time never makes action easier; quite the opposite. Most decisions are more difficult a day later, and you may also lose an advantage by such delay. The nettle will never be easier to grasp than now.

Oswald Sanders

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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