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.
No comments:
Post a Comment