Scallop Salad With Haricot Vert/ Green Beans

Total Time
20mins
Prep 15 mins
Cook 5 mins

i was able to buy some lovely haricot vert and scallops at trader joe's this morning. I found this easy recipe which also uses the truffle oil i always keep on hand.

Ingredients Nutrition

Directions

  1. In a small bowl, whisk the vinegar, shallots, and 1 1/2 tablespoons canola oil together into a vinaigrette.
  2. In a medium bowl, toss to combine the arugula and 2 tablespoons vinaigrette.
  3. Heat remaining 1 tablespoon of canola oil in large non-stick skillet over medium heat. Dip scallops in seasoned instant flour. Add to skillet and cook 3 minutes; turn over and cook until almost opaque in center, about 2 minutes or longer.
  4. Place 3 scallops around border of each plate. Using half of haricots verts for each plate, place 3 small bundles of haricots verts between scallops. Mound half of arugula mixture in center of each plate. Drizzle remaining vinaigrette over haricots verts and scallops. Drizzle 2 teaspoons truffle oil on each salad. Sprinkle salads with chives.
Most Helpful

FABULOUS! I subbed some shrimp I smoked with creole seasoning for the scallops. This is a restaurant quality meal, for sure!!! I took the picture then put some rocket on top and ate it. It was so pretty without the rocket, that I had to take a picture :) I actually tied my haricots vert up with the chives. So awesome. I will surely make this again. THANKS! Made for ZWT5.

JanuaryBride June 02, 2009