[Recipes
Pan Seared Scallops with Bean Salad and Tomato Vinaigrette
Light and flavorful, this dish is perfect for any occasion. Other than the dressing, which needs to be made 24 hours in advance, the preparation is quick and easy!
Cook Tip: Dressing needs to be made 24 hours in advance.
| Serves: | 4 | Vegetarian: | No |
|---|---|---|---|
| Preparation Time: | 23:45 includes 24 hours resting time |
Cuisine: | Italian |
| Difficulty: | Moderate | Meal Type: | Dinner |
| Main Ingredient: | scallops | Dish Type: | Main Course |
| Main Cooking Method: | Pan Fry | Season/Occasion: | Any Occasion |
Pan Seared Scallops with Bean Salad
Ingredients
- 16-20 jumbo dry scallops
- to taste, salt and pepper
- 1/3 C. olive oil
- 1 lb. blanched green beans
- 1 can(s) white beans, rinsed
- 1-2 C. shredded radicchio
- 1-2 C. arugula
- 1 recipe Tomato Vinaigrette (recipe below)
Directions
Season scallops with salt and pepper. Sear in hot oiled pan 2 minutes per side or until browned and crisp. Set aside. Combine beans, radicchio, and arugula in bowl. Season with salt and pepper, and drizzle with desired amount of dressing (recipe below). Toss to coat evenly.
To serve: place salad on center of plate, surround with scallops. Drizzle extra virgin olive oil around plate/scallops. Serve immediately.
Tomato Vinaigrette
Ingredients
- 5-10 whole plum tomatoes, skins removed
- 1/4-1/2 C. red wine vinegar
- 1 tsp. minced garlic
- 1 Tbsp. minced shallot
- 12 basil leaves, chiffonade
- to taste, salt and white pepper
- 3 dash tobasco sauce
- 1 C. light olive or canola oil
- 1/4 C. extra virgin olive oil
Directions
Process tomatoes in food processor, puree and strain. Reserve 1 cup tomato juice.
Combine tomato juice with all ingredients except oils in a stainless steel bowl. Whisk to combine. Slowly drizzle light olive or canola oil into bowl, whisking constantly, followed by extra virgin olive oil. Whisk until emulsified. Reserve.