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
- For each serving: Combine 3-1/2 oz.
- (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.
- (37 mL) dressing, 1-1/2 Tbsp.
- (25 mL) parsley, and 1 Tbsp.
- (15 mL) each onions and basil.
- Season with most of the salt and pepper.
- Season 4 scallops with remaining salt and pepper; saute in 1 tsp.
- (5 mL) hot oil in skillet on medium-high heat 1-1/2 to 2 min.
- on each side or just until heated through.
- Spoon bean mixture onto serving plate; top with scallops and 1/2 Tbsp.
- (7 mL) of the remaining vinaigrette.
- Garnish with 1/2 Tbsp.
- (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)