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Ingredientes
- 3 Tbsp. Sherry wine vinegar
- 1Â 1/2 Tbsp. chopped shallot
- 2Â 1/2 Tbsp. canola oil
- 2 sm Belgian endive heads thinly sliced
- Â Â on diagonal
- 6 x dry scallops - (abt 10 ounce)
- 2 Tbsp. instant flour seasoned with
- Â Â Salt and
- Â Â Freshly-grnd black pepper to taste
- 6 ounce haricots verts or possibly other
- Â Â slender green beans trimmed, cut
- Â Â into 2-inch lengths, and blanched
- 1 Tbsp. white truffle oil plus
- 1 tsp white truffle oil
- 1/4 c. minced fresh chives
Direcciones
- In a small bowl, whisk the vinegar, shallots, and 1 1/2 Tbsp. canola oil together into a vinaigrette.
- In a medium bowl, toss to combine the endive and 2 Tbsp. vinaigrette.
- Heat remaining 1 Tbsp. of canola in large non-stick skillet over medium heat. Dip scallops in seasoned instant flour. Add in to skillet and cook 3 min; turn over and cook till almost opaque in center, about 2 min or possibly 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 mix in center of each plate. Drizzle remaining vinaigrette over haricots verts and scallops. Drizzle 2 tsp. truffle oil on each salad. Sprinkle salads with chives.
- This recipe yields 2 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 151g | |
| Recipe makes 2 servings | |
| Calories 397 | |
| Calories from Fat 245 | 62% |
| Total Fat 27.73g | 35% |
| Saturated Fat 2.7g | 11% |
| Trans Fat 0.07g | |
| Cholesterol 28mg | 9% |
| Sodium 230mg | 10% |
| Potassium 388mg | 11% |
| Total Carbs 13.7g | 4% |
| Dietary Fiber 1.3g | 4% |
| Sugars 0.27g | 0% |
| Protein 23.35g | 37% |
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