Title: Warm Salad of Seared Scallops, Haricots Verts, And Bell Pep
Categories: December 19
Yield: 1 servings

1/2 lb Haricots verts; (thin French
-green
; beans), trimmed
1 lb Sea scallops
1/3 c 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 lg Shallots; minced
3 tb Sherry vinegar
1/2 ts Sugar
3 tb Walnut oil
4 Heads radicchio; outer
-leaves only
1/3 c Walnuts; toasted lightly and
; chopped

In a saucepan of boiling salted water boil haricots verts until
crisp-tender, 2 to 3 minutes. Drain beans in a colander and refresh in cold
water to stop cooking. Pat beans dry and wrap in a kitchen towel. Beans may
be prepared 1 day ahead and chilled, covered.

Remove tough muscle from side of each scallop if necessary. Halve scallops
horizontally and pat dry. Season scallops with salt and pepper.

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. Transfer
scallops with a slotted spoon to a large bowl.

In skilled heat 1 tablespoon remaining olive oil until hot but not smoking
and saute bell peppers, stirring, until crisp-tender. Transfer bell peppers
with slotted spoon to bowl with scallops.

In skillet cook shallots in 1 tablespoon remaining olive oil over moderate
heat, stirring, until softened. Add vinegar, sugar, walnut oil, remaining
olive oil, and salt to taste and simmer 1 minute. Remove skillet from heat
and let vinaigrette cool 5 minutes.

Divide radicchio among 8 plates. Add beans and vinaigrette to scallop
mixture and toss gently. Divide salad among plates and sprinkle with
walnuts.

Serves 8.

Gourmet December 1994

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