Scallop Salad With Haricot Vert Green Beans

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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.

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Steps

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In a small bowl , whisk the vinegar , shallots , and 1 1 / 2 tablespoons canola oil together into a vinaigrette.

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

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Heat remaining 1 tablespoon of canola oil in large non-stick skillet over medium heat.

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Dip scallops in seasoned instant flour.

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Add to skillet and cook 3 minutes.

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Turn over and cook until almost opaque in center , about 2 minutes or longer.

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Place 3 scallops around border of each plate.

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Using half of haricots verts for each plate , place 3 small bundles of haricots verts between scallops.

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Mound half of arugula mixture in center of each plate.

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Drizzle remaining vinaigrette over haricots verts and scallops.

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Drizzle 2 teaspoons truffle oil on each salad.

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Sprinkle salads with chives.

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Ingredients

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sherry wine vinegar, shallots, canola oil, arugula leaves, scallops, instant flour, french haricots vert, white truffle oil, fresh chives