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Рецепт Scallop Salad With Haricots Verts And Truffle Oil

by Global Cookbook

Ингредиенты

3 Tbsp. Sherry wine vinegar 1 1/2 Tbsp. chopped shallot 2 1/2 Tbsp. canola oil 2 sm Belgian endive heads thinly sliced     on diagonal 6 x dry scallops - (abt 10 ounce) 2 Tbsp. instant flour seasoned with     Salt and

Freshly-grnd black pepper to taste 6 ounce haricots verts or possibly other     slender green beans trimmed, cut     into 2-inch lengths, and blanched 1 Tbsp. white truffle oil plus 1 tsp white truffle oil 1/4 c. minced fresh chives

Инструкции

1. In a small bowl, whisk the vinegar, shallots, and 1 1/2 Tbsp. canola oil together into a vinaigrette.
2. In a medium bowl, toss to combine the endive and 2 Tbsp. vinaigrette.
3. Heat remaining 1 Tbsp. of canola in large non-stick skillet over medium heat. Dip scallops in seasoned instant flour. Add in to skillet and cook 3 min; turn over and cook till almost opaque in center, about 2 min or possibly 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 endive mix in center of each plate. Drizzle remaining vinaigrette over haricots verts and scallops. Drizzle 2 tsp. truffle oil on each salad. Sprinkle salads with chives.
5. This recipe yields 2 servings.

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