Scallop Salad With Haricot Vert/ Green Beans

Name: Scallop Salad With Haricot Vert/ Green Beans
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 2 serving(s)
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

(1)

Recipe by chia2160

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: 20mins

SERVES: 2

UNITS: US

INGREDIENTS

Nutrition

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

In a small bowl, whisk the vinegar, shallots, and 1 1/2 tablespoons canola oil together into a vinaigrette.
In a medium bowl, toss to combine the arugula and 2 tablespoons vinaigrette.
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.
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.

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