Seared Scallop Salad with Haricots Verts and Truffle Oil

1. 1

   vinegar and shallot in small bowl.

2. 2

   Gradually whisk in 1 1/2 tablespoons canola oil.

3. 3

   Season vinaigrette with salt and pepper.

4. 4

   Cook haricots verts in medium pot of boiling salted water until just tender, about 4 minutes.

5. 5

   Drain.

6. 6

   Refresh under cold running water.

7. 7

   Drain.

8. 8

   (Vinaigrette and haricots verts can be made 1 day ahead.

9. 9

   Cover each and chill.

10. 10

    Bring to room temperature before continuing.)

11. 11

    Mix endive and 2 tablespoons vinaigrette in medium bowl; toss to combine.

12. 12

    Let stand 20 minutes.

13. 13

    Heat remaining 1 tablespoon canola oil in heavy large skillet over medium heat.

14. 14

    Sprinkle scallops with curry powder.

15. 15

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

16. 16

    Place 3 scallops around border of each plate.

17. 17

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

18. 18

    Mound half of endive mixture in center of each plate.

19. 19

    Drizzle remaining vinaigrette over haricots verts and scallops.

20. 20

    Drizzle 1 teaspoon truffle oil over each salad.

21. 21

    Sprinkle salads with chives.

22. 22

    *Available at Italian markets, specialty foods stores and some supermarkets.

* Per serving · 4 servings · Values may vary.

No additional tips available.