INGREDIENTS

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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