Scallop Salad With Haricot Vert/ Green Beans

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

• Servings: 2
• 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 truffle oil
• 1/4 cup chopped fresh chives

Recipe

• 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.