Recipe for Scallop Salad with Haricots Verts and Truffle Oil 
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Yield:
2
Ingredients:
Amount Ingredient
3 tbl Sherry wine vinegar
1/2 tbl minced shallot
1/2 tbl canola oil
2 sm Belgian endive heads thinly sliced
on diagonal
6 x dry scallops - (abt 10 oz)
2 tbl instant flour seasoned with
Salt and
Freshly-ground black pepper to taste
6 oz haricots verts or other
slender green beans trimmed, cut
into 2-inch lengths, and blanched
1 tbl white truffle oil plus
1 tsp white truffle oil
Instructions:
Instructions: In a small bowl, whisk the vinegar, shallots, and 1 1/2 tablespoons canola oil together into a vinaigrette.

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

Heat remaining 1 tablespoon of canola in large non-stick skillet over medium heat. Dip scallops in seasoned instant flour. Add to skillet and cook 3 minutes; turn over and cook until almost opaque in center, about 2 minutes or longer.

Place 3 scallops around border of each plate. Using half of haricots verts for each plate, place 3 small bundles of haricots verts between scallops. Mound half of endive mixture in center of each plate. Drizzle remaining vinaigrette over haricots verts and scallops. Drizzle 2 teaspoons truffle oil on each salad. Sprinkle salads with chives.

This recipe yields 2 servings.

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