Recipe - Warm Salad Of Seared Scallops Haricots Verts And Bell Pep

One half pound Haricots verts; (thin French
green
; beans), trimmed
1 pound Sea scallops
1/3 cup Extravirgin olive oil
3 Yellow bell peppers; cut
into 2 by
; 1/4inch strips
3 Orange bell peppers; cut
into 2 by
; 1/4inch strips
2 lg Shallots; minced
3 tablespoon Sherry vinegar
One half teaspoon Sugar
3 tablespoon Walnut oil
4 Heads radicchio; outer
leaves only
1/3 cup Walnuts; toasted lightly and
; chopped

In a saucepan of boiling salted water boil haricots verts until
crisptender, 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 nonstick 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 crisptender. 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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