Scallop Salad With Haricot Vert Green Beans Recipes

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SCALLOP SALAD WITH HARICOT VERT/ GREEN BEANS



Scallop Salad With Haricot Vert/ Green Beans image

i was able to buy some lovely haricot vert and scallops at trader joe's this morning. I found this easy recipe which also uses the truffle oil i always keep on hand.

Provided by chia2160

Categories     Greens

Time 20m

Yield 2 serving(s)

Number Of Ingredients 9

3 tablespoons sherry wine vinegar
1 1/2 tablespoons minced shallots
2 1/2 tablespoons canola oil
8 ounces arugula leaves
6 dry scallops (about 10 ounces)
2 tablespoons instant flour, seasoned with salt and pepper
6 ounces French haricots vert or 6 ounces other slender green beans, trimmed, cut into 2-inch lengths, blanched
4 teaspoons white truffle oil
1/4 cup chopped fresh chives

Steps:

  • 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 arugula and 2 tablespoons vinaigrette.
  • Heat remaining 1 tablespoon of canola oil 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 arugula 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.

Nutrition Facts : Calories 256.2, Fat 18.7, SaturatedFat 1.4, Cholesterol 14.8, Sodium 109.2, Carbohydrate 12.8, Fiber 4.9, Sugar 3.6, Protein 12.4

SEARED SCALLOP SALAD WITH HARICOTS VERTS AND TRUFFLE OIL



Seared Scallop Salad with Haricots Verts and Truffle Oil image

Yield Makes 2 (first-course) servings

Number Of Ingredients 9

3 tablespoons Sherry wine vinegar
1 1/2 tablespoons minced shallot
2 1/2 tablespoons canola oil
6 ounces haricots verts or other slender green beans, trimmed, cut into 2-inch lengths
2 small heads Belgian endive, thinly sliced on diagonal
6 sea scallops (about 10 ounces)
1 teaspoon curry powder
2 teaspoons white truffle oil*
1/4 cup chopped fresh chives

Steps:

  • ¬vinegar and shallot in small bowl. Gradually whisk in 1 1/2 tablespoons canola oil. Season vinaigrette with salt and pepper. Cook haricots verts in medium pot of boiling salted water until just tender, about 4 minutes. Drain. Refresh under cold running water. Drain. (Vinaigrette and haricots verts can be made 1 day ahead. Cover each and chill. Bring to room temperature before continuing.)
  • Mix endive and 2 tablespoons vinaigrette in medium bowl; toss to combine. Let stand 20 minutes. Heat remaining 1 tablespoon canola oil in heavy large skillet over medium heat. Sprinkle scallops with curry powder. Add to skillet and cook 3 minutes; turn over and cook until almost opaque in center, about 2 minutes 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 1 teaspoon truffle oil over each salad. Sprinkle salads with chives.
  • *Available at Italian markets, specialty foods stores and some supermarkets.

SPECIAL SCALLOP SALAD



Special Scallop Salad image

What an easy way to fix a special and delicious meal. The balsamic, tarragon and honey blend beautifully. -Mary E. Relyea, Canastota, New York

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 13

12 sea scallops (about 1-1/2 pounds)
1/8 teaspoon salt
1/8 teaspoon pepper
3 tablespoons olive oil, divided
1 tablespoon fresh minced chives
1 tablespoon balsamic vinegar
2 garlic cloves, minced
2 teaspoons minced fresh tarragon
2 teaspoons honey
1 teaspoon Dijon mustard
1 package (5 ounces) spring mix salad greens
1 cup shredded carrots
1/2 cup chopped tomato

Steps:

  • Pat scallops dry with paper towels; sprinkle with salt and pepper. In a large skillet, heat 2 tablespoons oil over medium-high heat. Add scallops; sear 1-2 minutes on each side or until golden brown and firm. Remove from pan; keep warm., In same pan, combine chives, vinegar, garlic, tarragon, honey, mustard and remaining oil. Bring to a boil; cook and stir until slightly thickened, about 30 seconds., Divide greens, carrots and tomato among four plates; top with scallops. Drizzle with dressing; serve immediately.

Nutrition Facts : Calories 247 calories, Fat 11g fat (2g saturated fat), Cholesterol 41mg cholesterol, Sodium 821mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 2g fiber), Protein 22g protein. Diabetic Exchanges

HARICOT VERT ( FRENCH GREEN BEANS) WITH BACON AND ONIONS



Haricot Vert ( French Green Beans) With Bacon and Onions image

This is my old time favorite green bean recipe. I can have it as a meal, but my family loves it as a side dish to fish or chicken.

Provided by AngelaSept

Categories     Beans

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

1/2 lb French haricots vert (fresh or frozen)
3 -4 slices bacon
1 medium onion
1 tablespoon balsamic vinegar
1 teaspoon sugar

Steps:

  • Blanch Haricot verts.
  • Fry bacon with onion until crispy and onions are caramelized.
  • Add bacon and onions to the blanched beans.
  • Add vinegar and sugar mix well and serve.

Nutrition Facts : Calories 111.1, Fat 7.8, SaturatedFat 2.6, Cholesterol 11.6, Sodium 145.8, Carbohydrate 8, Fiber 2.3, Sugar 3, Protein 3.3

WARM SALAD OF SEARED SCALLOPS, HARICOTS VERTS, AND BELL PEPPERS IN WALNUT VINAIGRETTE



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

Categories     Salad     Pepper     Sauté     Walnut     Scallop     Green Bean     Shallot     Gourmet

Yield Serves 8

Number Of Ingredients 11

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

Steps:

  • 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 sauté 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 sauté 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.

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