Sauteed Scallops with Mixed Bean & Fennel Salad

  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)

Another recipe

Switch theme