Main Ingredient: Recipemainingredient object (138)
Dish Type: Recipedishtype object (4)
Cooking Method: Recipemethod object (15)
Season/Occasion: Recipeoccasion object (12)
Dificulty: Recipedifficulty object (2)
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.
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 tsp. minced garlic
1/3 C. olive oil
1 lb. blanched green beans
1 Tbsp. minced shallot
1 can(s) white beans, rinsed
12 basil leaves, chiffonade
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