Warm Salad of Seared Scallops, Haricots Verts, and Bell Peppers in Walnut Vinaigrette

1. 1

   In a saucepan of boiling salted water boil haricots verts until crisp-tender, 2 to 3 minutes.

2. 2

   Drain beans in a colander and refresh in cold water to stop cooking.

3. 3

   Pat beans dry and wrap in a kitchen towel.

4. 4

   Beans may be prepared 1 day ahead and chilled, covered.

5. 5

   Remove tough muscle from side of each scallop if necessary.

6. 6

   Halve scallops horizontally and pat dry.

7. 7

   Season scallops with salt and pepper.

8. 8

   In a non-stick skillet large enough to hold scallops in one layer heat 1 tablespoon olive oil over moderately high heat until hot but not smoking and saute scallops until golden, about 2 minutes on each side.

9. 9

   Transfer scallops with a slotted spoon to a large bowl.

10. 10

    In skilled heat 1 tablespoon remaining olive oil until hot but not smoking and saute bell peppers, stirring, until crisp-tender.

11. 11

    Transfer bell peppers with slotted spoon to bowl with scallops.

12. 12

    In skillet cook shallots in 1 tablespoon remaining olive oil over moderate heat, stirring, until softened.

13. 13

    Add vinegar, sugar, walnut oil, remaining olive oil, and salt to taste and simmer 1 minute.

14. 14

    Remove skillet from heat and let vinaigrette cool 5 minutes.

15. 15

    Divide radicchio among 8 plates.

16. 16

    Add beans and vinaigrette to scallop mixture and toss gently.

17. 17

    Divide salad among plates and sprinkle with walnuts.

* Per serving · 4 servings · Values may vary.