Sauteed Scallops with Mixed Bean & Fennel Salad
Ingredients
- - mixed yellow and green beans, trimmed, blanched
- 3 qt. fennel bulbs, sliced, thinly
- 1-1/2 qt. carrots, shredded,
- 1-1/2 qt. canned butter beans, drained
- 1-1/2 qt. radicchio, chiffonade
- 1-1/2 qt. grape tomatoes, cut in half
- 4-1/2 cups KRAFT Sun Dried Tomato Vinaigrette with Extra Virgin Olive Oil, divided
- 3 cups Italian parsley, chopped, divided
- 1-1/2 cups red onions, diced,
- 1-1/2 cups basil, fresh, chiffonade
- to taste salt and pepper, divided
- 96 each sea scallops
- 1/2 cup olive oil
Directions
For each serving: Combine 3-1/2 oz.yellow and green beans, 1/2 cup fennel, 1/4 cup each carrots, butter beans radicchio and tomatoes, 2-1/2 Tbsp.
vinaigrette, 1-1/2 Tbsp.
parsley, and 1 Tbsp.
each onions and basil.
Season with salt and pepper.
Season 4 scallops with salt and pepper; saute in 1 tsp.
hot oil in skillet on medium-high heat 1-1/2 to 2 min.
on each side or until opaque.
Spoon bean mixture onto serving plate; top with scallops and 1/2 Tbsp.
of the remaining vinaigrette.
Garnish with 1/2 Tbsp.
of the remaining parsley.