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.
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.
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