Seared Sea Scallops With Banyuls Vinegar And Chicory Slaw

Name: Seared Sea Scallops With Banyuls Vinegar And Chicory Slaw
Prep time: 6 h 42 min
Cook time: 6 h 42 min
Total time: 6 h 42 min
Yield: 8
Cuisine: Global
Ingredients: 158 milliliters extra-virgin olive oil; 24 larges sea scallops; 1 shallot, thinly slivered; 6 Tbsps Banyuls vinegar* or Sherry wine vinegar, divided; 3 Tbsps water; 340 grams assorted red and green chicories (such as radicchio, red and green Belgian endive, escarole hearts, and frisée)

Seared Sea Scallops With Banyuls Vinegar And Chicory Slaw is a gluten free, primal, and whole 30 recipe with 8 servings. This recipe covers 1% of your daily requirements of vitamins and minerals. One serving contains 164 calories, 0g of protein, and 18g of fat. A mixture of chicories, water, sherry wine vinegar, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It can be enjoyed any time, but it is especially good for The Fourth Of July. From preparation to the plate, this recipe takes roughly 6 hours and 42 minutes.

Ingredients

Servings:

158milliliters

extra-virgin olive oil 24larges

sea scallops 1

shallot, thinly slivered 6Tbsps

Banyuls vinegar* or Sherry wine vinegar, divided 3Tbsps

water 340grams

assorted red and green chicories (such as radicchio, red and green Belgian endive, escarole hearts, and frisée)

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Scallops works really well with Chardonnay, Chenin Blanc, and Pinot Noir. 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. You could try Hahn Winery Santa Lucia Highlands Chardonnay. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 17 dollars per bottle.