Scallop Salad With Haricot Vert/ Green Beans

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.

• Ready In: 20 mins
• Serves: 2

Ingredients

• 3  tablespoons sherry wine vinegar
• 1 1⁄2 tablespoons  minced shallots
• 2 1⁄2 tablespoons canola oil
• 8  ounces arugula leaves
• 6  dry scallops (about 10 ounces)
• 2  tablespoons instant flour, seasoned with salt and pepper
• 6  ounces  French haricots vert or 6  ounces  other slender green beans, trimmed, cut into 2-inch lengths, blanched
• 4  teaspoons  white truffle oil
• 1⁄4 cup  chopped fresh chives

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.