Scallop Salad with Haricots Verts and Truffle Oil

Name: Scallop Salad with Haricots Verts and Truffle Oil
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 2
Cuisine: Global
Ingredients: 2 small heads Belgian endive, thinly sliced on diagonal; 3 Tbsps canola oil; 2 Tbsps instant flour, seasoned with salt and pepper; 59 milliliters chopped fresh chives; 170 grams haricots verts or other slender green beans, trimmed, cut into 2-inch lengths, blanched; 283 grams dry scallops (about; 2 Tbsps minced shallot; 3 Tbsps Sherry wine vinegar; 4 teaspoons white truffle oil

You can never have too many main course recipes, so give Scallop Salad with Haricots Verts and Truffle Oil From preparation to the plate, this recipe takes roughly 20 minutes. Head to the store and pick up truffle oil, canolan oil, scallops, and a few other things to make it today. It is a good option if you're following a dairy free and pescatarian diet.

Instructions

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

Ingredients you will need

Vinaigrette

Canola Oil

Shallot

Vinegar

Equipment you will use

Whisk

Bowl

In a medium bowl, toss to combine the endive and 2 tablespoons vinaigrette.

Ingredients you will need

Vinaigrette

Endive

Equipment you will use

Bowl

Heat remaining 1 tablespoon of canola oil in large non-stick skillet over medium heat. Dip scallops in seasoned instant flour.

Ingredients you will need

Canola Oil

Scallops

All Purpose Flour

Dip

Equipment you will use

Frying Pan

Add to skillet and cook 3 minutes; turn over and cook until almost opaque in center, about 2 minutes or longer.

Equipment you will use

Frying Pan

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 mixture in center of each plate.

Ingredients you will need

Haricots Verts

Scallops

Endive

Drizzle remaining vinaigrette over haricots verts and scallops.

Ingredients you will need

Haricots Verts

Vinaigrette

Scallops

Drizzle 2 teaspoons truffle oil on each salad.

Ingredients you will need

Truffle Oil

Sprinkle salads with chives.

Ingredients you will need

Chives

Equipment

Whisk

Bowl

Frying Pan

Ingredients

Servings:

2small heads

Belgian endive, thinly sliced on diagonal 3Tbsps

canola oil 2Tbsps

instant flour, seasoned with salt and pepper 59milliliters

chopped fresh chives 170grams

haricots verts or other slender green beans, trimmed, cut into 2-inch lengths, blanched 283grams

dry scallops (about 2Tbsps

minced shallot 3Tbsps

Sherry wine vinegar 4teaspoons

white truffle oil

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Chardonnay, Chenin Blanc, and Pinot Noir are great choices for Scallops. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. The Santan Ema Reserve Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.