Warm salad of seared scallops, haricots verts, and bell pep

1 servings

Ingredients

Quantity Ingredient
½ pounds Haricots verts; (thin French green
; beans), trimmed
1 pounds Sea scallops
⅓ cup 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 larges Shallots; minced
3 tablespoons Sherry vinegar
½ teaspoon Sugar
3 tablespoons Walnut oil
4 Heads radicchio; outer leaves only
⅓ cup Walnuts; toasted lightly and
; chopped

Directions

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

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