Sauteed Scallops with Mixed Bean & Fennel Salad

• - mixed yellow and green beans, trimmed, blanched
• 3 qt. fennel bulbs, thinly sliced
• 1-1/2 qt. carrots, shredded Target 2 lb For $3.00 thru 02/06
• 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 Sundried Tomato and Oregano Dressing, divided
• 3 cups Italian parsley, chopped, divided
• 1-1/2 cups red onions, diced
• 1-1/2 cups fresh basil, chiffonade
• 2 Tbsp. salt, divided
• 2 tsp. black pepper, divided
• 96 each sea scallops
• 1/2 cup olive oil

1. For each serving: Combine 3-1/2 oz.
2. (100 g) yellow and green beans, 1/2 cup (125 mL) fennel, 1/4 cup (60 mL) each carrots, butter beans, radicchio and tomatoes, 2-1/2 Tbsp.
3. (37 mL) dressing, 1-1/2 Tbsp.
4. (25 mL) parsley, and 1 Tbsp.
5. (15 mL) each onions and basil.
6. Season with most of the salt and pepper.
7. Season 4 scallops with remaining salt and pepper; saute in 1 tsp.
8. (5 mL) hot oil in skillet on medium-high heat 1-1/2 to 2 min.
9. on each side or just until heated through.
10. Spoon bean mixture onto serving plate; top with scallops and 1/2 Tbsp.
11. (7 mL) of the remaining vinaigrette.
12. Garnish with 1/2 Tbsp.
13. (7 mL) of the remaining parsley.

green beans, fennel bulbs, carrots, butter beans, radicchio, grape tomatoes, tomato, italian parsley, red onions, fresh basil, salt, black pepper, scallops, olive oil

Taken from www.kraftrecipes.com/recipes/sauteed-scallops-mixed-bean-fennel-salad-113270.aspx (may not work)