Scallop Salad Nicoise

• 1/4 c. extra virgin olive oil
• 3 T white wine vinegar
• 1 t Dijon mustard
• 1 medium shallot
• 1/8 t salt
• 1/4 t black pepper
• For the salad
• 1/2 lb green beans trimmed
• 12 oz red potatoes cut into 1 in pieces
• 1 T extra virgin olive oil
• 1 lb sea scallops patted dry
• salt & pepper
• 1 head boston lettuce
• 3 plum tomatoes seeded and chppoed
• 16 nicoise olives, pitted & halved

1. to make the vinaigrette, whisk together olive oil, vinegar & mustard in a small bowl. stir in shallots salt & pepper.
2. to make salad bring a lg part of boiling water add green beans & cook for 2 min. with a slotted spoon, transfer beans to a bowl of ice water- drain.
3. add potatoes to the same pot of boiling water & coom for 9-10 min transfer to a bowl of ice 7 drain
4. heat olive oil in a lg skillet over medium high heat. season scallops with salt & pepper and place in skillet. don't stir cook for 2-3 min. or until golden brown. turn scallops & repaet on opposite side.
5. seperate lettuce leaves and divide among 4 plates. Top each with one-quarter of the beans, potatoes, scallops, tomatoes & olives. drizzle each with about 2 T vin

extra virgin olive oil, t, mustard, shallot, salt, black pepper, salad, green beans, red potatoes, t, salt, boston lettuce, tomatoes, nicoise olives

Taken from www.epicurious.com/recipes/member/views/scallop-salad-nicoise-50022710 (may not work)