Scallop Salad with Haricots Verts and Truffle Oil

1. 1

   In a small bowl, whisk the vinegar, shallots, and 1 1/2 tablespoons canola oil together into a vinaigrette.

2. 2

   In a medium bowl, toss to combine the endive and 2 tablespoons vinaigrette.

3. 3

   Heat remaining 1 tablespoon of canola oil in large non-stick skillet over medium heat.

4. 4

   Dip scallops in seasoned instant flour.

5. 5

   Add to skillet and cook 3 minutes; turn over and cook until almost opaque in center, about 2 minutes or longer.

6. 6

   Place 3 scallops around border of each plate.

7. 7

   Using half of haricots verts for each plate, place 3 small bundles of haricots verts between scallops.

8. 8

   Mound half of endive mixture in center of each plate.

9. 9

   Drizzle remaining vinaigrette over haricots verts and scallops.

10. 10

    Drizzle 2 teaspoons truffle oil on each salad.

11. 11

    Sprinkle salads with chives.

12. 12

    Wine Suggestion: Veuve Cliquot Champagne

* Per serving · 4 servings · Values may vary.

No additional tips available.