SCALLOP SALAD WITH HARICOT VERT/ GREEN BEANS

Scallop Salad With Haricot Vert/ Green Beans image

Provided by chia2160

Categories Greens

Time 20m

Yield 2 serving(s)

Number Of Ingredients 9

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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 white truffle oil
1/4 cup chopped fresh chives

Steps:

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

Nutrition Facts : Calories 256.2, Fat 18.7, SaturatedFat 1.4, Cholesterol 14.8, Sodium 109.2, Carbohydrate 12.8, Fiber 4.9, Sugar 3.6, Protein 12.4