Pan Seared Scallops with Bean Salad and Tomato Vinaigrette Recipe

Chef Kristian Leuzzi
About: 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.

Recipe Info

Restaurant: Kristian's | Philadelphia

Servings: 4
Prep Time: 11 hour(s) 45 minutes
Cuisine: Italian
Meal Type: Dinner
Main Ingredient: scallops
Dish Type: Main Course
Cooking Method: Pan Fry
Season/Occasion: Any Occasion
Dificulty: Moderate
Vegetarian: No


Pan Seared Scallops with Bean Salad

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

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.

Tomato Vinaigrette Note:

Dressing should be made one day in advance of salad.

Prep Time Note:

includes 24 hours resting time


16-20 jumbo dry scallops 5-10 whole plum tomatoes, skins removed 1/4-1/2 C. red wine vinegar to taste, salt and pepper 1/3 C. olive oil 1 tsp. minced garlic 1 Tbsp. minced shallot 1 lb. blanched green beans 12 basil leaves, chiffonade 1 can(s) white beans, rinsed 1-2 C. shredded radicchio to taste, salt and white pepper 1-2 C. arugula 3 dash tobasco sauce 1 recipe Tomato Vinaigrette (recipe below) 1 C. light olive or canola oil 1/4 C. extra virgin olive oil


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