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

Name: Warm Salad of Seared Scallops, Haricots Verts, and Bell Peppers in Walnut Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pounds haricots verts (thin French green beans), trimmed; 1 pound sea scallops; 1/3 cup extra-virgin olive oil; 3 yellow bell peppers, cut into 2- by 1/4-inch strips; 3 orange bell peppers, cut into 2- by 1/4-inch strips; 2 large shallots, minced; 3 tablespoons Sherry vinegar; 1/2 teaspoon sugar; 3 tablespoons walnut oil; 4 heads radicchio, outer leaves only; 1/3 cup walnuts, toasted lightly and chopped

Servings: persons

1/2 pounds haricots verts (thin French green beans), trimmed
1 pound sea scallops
1/3 cup extra-virgin olive oil
3 yellow bell peppers, cut into 2- by 1/4-inch strips
3 orange bell peppers, cut into 2- by 1/4-inch strips
2 large shallots, minced
3 tablespoons Sherry vinegar
1/2 teaspoon sugar
3 tablespoons walnut oil
4 heads radicchio, outer leaves only
1/3 cup walnuts, toasted lightly and chopped

1
In a saucepan of boiling salted water boil haricots verts until crisp-tender, 2 to 3 minutes.
2
Drain beans in a colander and refresh in cold water to stop cooking.
3
Pat beans dry and wrap in a kitchen towel.
4
Beans may be prepared 1 day ahead and chilled, covered.
5
Remove tough muscle from side of each scallop if necessary.
6
Halve scallops horizontally and pat dry.
7
Season scallops with salt and pepper.
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
Transfer scallops with a slotted spoon to a large bowl.
10
In skilled heat 1 tablespoon remaining olive oil until hot but not smoking and saute bell peppers, stirring, until crisp-tender.
11
Transfer bell peppers with slotted spoon to bowl with scallops.
12
In skillet cook shallots in 1 tablespoon remaining olive oil over moderate heat, stirring, until softened.
13
Add vinegar, sugar, walnut oil, remaining olive oil, and salt to taste and simmer 1 minute.
14
Remove skillet from heat and let vinaigrette cool 5 minutes.
15
Divide radicchio among 8 plates.
16
Add beans and vinaigrette to scallop mixture and toss gently.
17
Divide salad among plates and sprinkle with walnuts.

365

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 pounds haricots verts (thin French green beans), trimmed, 1 pound sea scallops, 1/3 cup extra-virgin olive oil, 3 yellow bell peppers, cut into 2- by 1/4-inch strips, and more.

Yes, Warm Salad of Seared Scallops, Haricots Verts, and Bell Peppers in Walnut Vinaigrette falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

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

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