Best Scallops And Haricots Verts With Creamy Bacon Vinaigrette Recipes

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WARM SALAD OF SEARED SCALLOPS, HARICOTS VERTS, AND BELL PEPPERS IN WALNUT VINAIGRETTE



Warm Salad of Seared Scallops, Haricots Verts, and Bell Peppers in Walnut Vinaigrette image

Categories     Salad     Pepper     Sauté     Walnut     Scallop     Green Bean     Shallot     Gourmet

Yield Serves 8

Number Of Ingredients 11

1/2 pounds haricots verts (thin French green beans), trimmed
1 pound sea scallops
1/3 cup extra-virgin olive oil
3 yellow bell peppers, cut into 2- by 1/4-inch strips
3 orange bell peppers, cut into 2- by 1/4-inch strips
2 large shallots, minced
3 tablespoons Sherry vinegar
1/2 teaspoon sugar
3 tablespoons walnut oil
4 heads radicchio, outer leaves only
1/3 cup walnuts, toasted lightly and chopped

Steps:

  • In a saucepan of boiling salted water boil haricots verts until crisp-tender, 2 to 3 minutes. Drain beans in a colander and refresh in cold water to stop cooking. Pat beans dry and wrap in a kitchen towel. Beans may be prepared 1 day ahead and chilled, covered.
  • Remove tough muscle from side of each scallop if necessary. Halve scallops horizontally and pat dry. Season scallops with salt and pepper.
  • In a non-stick skillet large enough to hold scallops in one layer heat 1 tablespoon olive oil over moderately high heat until hot but not smoking and sauté scallops until golden, about 2 minutes on each side. Transfer scallops with a slotted spoon to a large bowl.
  • In skilled heat 1 tablespoon remaining olive oil until hot but not smoking and sauté bell peppers, stirring, until crisp-tender. Transfer bell peppers with slotted spoon to bowl with scallops.
  • In skillet cook shallots in 1 tablespoon remaining olive oil over moderate heat, stirring, until softened. Add vinegar, sugar, walnut oil, remaining olive oil, and salt to taste and simmer 1 minute. Remove skillet from heat and let vinaigrette cool 5 minutes.
  • Divide radicchio among 8 plates. Add beans and vinaigrette to scallop mixture and toss gently. Divide salad among plates and sprinkle with walnuts.

SCALLOP SALAD WITH HARICOT VERT/ GREEN BEANS



Scallop Salad With Haricot Vert/ Green Beans image

i was able to buy some lovely haricot vert and scallops at trader joe's this morning. I found this easy recipe which also uses the truffle oil i always keep on hand.

Provided by chia2160

Categories     Greens

Time 20m

Yield 2 serving(s)

Number Of Ingredients 9

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

HARICOTS VERTS WITH WARM BACON VINAIGRETTE



Haricots Verts With Warm Bacon Vinaigrette image

Make and share this Haricots Verts With Warm Bacon Vinaigrette recipe from Food.com.

Provided by Little Suzy Homemak

Categories     < 30 Mins

Time 25m

Yield 8 serving(s)

Number Of Ingredients 8

2 lbs French haricots vert, trimmed
3 slices bacon, chopped
3/4 cup thinly sliced shallot
1 1/2 tablespoons toasted walnut oil
2 teaspoons champagne vinegar
1 teaspoon kosher salt
3 tablespoons chopped walnuts, toasted
1 tablespoon chopped fresh flat-leaf parsley

Steps:

  • Cook beans in boiling water for 7 minutes or until crisp-tender. Drain and plunge beans into ice water, drain.
  • Cook bacon in a large nonstick skillet over medium heat until crisp; remove with a slotted spoon. Add shallots to drippings in pan; cook 5 minutes or until tender. Combine shallots and bacon in a large bowl. Add beans to pan; cook 3 minutes or until thoroughly heated. Add beans, oil, vinegar, and salt to bacon mixture; toss to combine. Sprinkle with walnuts and parsley.

SEARED SCALLOP SALAD WITH HARICOTS VERTS AND TRUFFLE OIL



Seared Scallop Salad with Haricots Verts and Truffle Oil image

Yield Makes 2 (first-course) servings

Number Of Ingredients 9

3 tablespoons Sherry wine vinegar
1 1/2 tablespoons minced shallot
2 1/2 tablespoons canola oil
6 ounces haricots verts or other slender green beans, trimmed, cut into 2-inch lengths
2 small heads Belgian endive, thinly sliced on diagonal
6 sea scallops (about 10 ounces)
1 teaspoon curry powder
2 teaspoons white truffle oil*
1/4 cup chopped fresh chives

Steps:

  • ¬vinegar and shallot in small bowl. Gradually whisk in 1 1/2 tablespoons canola oil. Season vinaigrette with salt and pepper. Cook haricots verts in medium pot of boiling salted water until just tender, about 4 minutes. Drain. Refresh under cold running water. Drain. (Vinaigrette and haricots verts can be made 1 day ahead. Cover each and chill. Bring to room temperature before continuing.)
  • Mix endive and 2 tablespoons vinaigrette in medium bowl; toss to combine. Let stand 20 minutes. Heat remaining 1 tablespoon canola oil in heavy large skillet over medium heat. Sprinkle scallops with curry powder. Add to skillet and cook 3 minutes; turn over and cook until almost opaque in center, about 2 minutes 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 endive mixture in center of each plate. Drizzle remaining vinaigrette over haricots verts and scallops. Drizzle 1 teaspoon truffle oil over each salad. Sprinkle salads with chives.
  • *Available at Italian markets, specialty foods stores and some supermarkets.

SEARED SCALLOPS WITH BACON



Seared Scallops with Bacon image

Bacon and scallops are a classic combination. Here, the smoky-and-sweet pairing is used as a savory topping for our Sauteed Zucchini and Wax Beans.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 6

6 slices bacon, cut into 3/4-inch pieces
1 pound large sea scallops, (about 16), sliced in half crosswise to form 2 rounds
Salt and freshly ground pepper
2 tablespoons minced shallot, (about 2 shallots)
1 cup white wine
2 tablespoons unsalted butter

Steps:

  • Heat a large saute pan over medium-low heat, and add bacon. Cook slowly, stirring frequently, until brown and crisp, about 8 minutes. Remove bacon with a slotted spoon, and transfer to a paper-towel-lined plate.
  • Drain excess fat, leaving a thin coat on bottom of pan. Increase heat to medium, add scallops to pan, and sprinkle with salt and pepper to taste. Cook until golden brown and opaque, about 2 minutes per side.
  • Transfer scallops to the serving dish, and add shallots to pan. When shallots are translucent, add white wine; scrape browned bits from bottom of pan with a wooden spoon. Cook until liquid is reduced by half, 3 to 4 minutes. Stir in butter, and pour over scallops; top with reserved bacon. Serve over ribbon zucchini.

SCALLOPS AND HARICOTS VERTS WITH CREAMY BACON VINAIGRETTE



Scallops and Haricots Verts with Creamy Bacon Vinaigrette image

Categories     Sauté     Vinegar     Bacon     Scallop     Green Bean     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 8

6 slices thick-cut bacon, cut crosswise into 1/2-inch strips
12 ounces haricots verts, trimmed, cut crosswise into 1 1/2-inch pieces
2 pounds sea scallops, side muscles removed
3/4 cup white wine vinegar
3/4 cup water
2 1/4 teaspoons Dijon mustard
6 tablespoons whipping cream
4 teaspoons chopped fresh dill

Steps:

  • Sauté bacon strips in heavy large skillet over medium heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels to drain. Reserve skillet and drippings.
  • Cook beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain; transfer to large bowl. Cover bowl loosely with foil.
  • Heat drippings in reserved skillet over medium heat. Sprinkle scallops with salt and pepper. Working in batches, add scallops to skillet; cook until browned, about 2 minutes per side. Transfer to bowl with beans; cover loosely with foil. Reserve skillet.
  • Whisk vinegar, water, and mustard into drippings in reserved skillet. Boil over high heat until reduced by half, stirring frequently and scraping up browned bits, about 7 minutes. Stir in whipping cream; bring sauce to boil. Season to taste with salt and pepper.
  • Add bacon to bowl with beans and scallops; mix gently. Divide mixture among 6 plates. Drizzle with sauce, sprinkle with dill, and serve.

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