Scallop Salad With Haricot Vert/ Green Beans

• 3 tablespoons sherry wine vinegar
• 1 12 tablespoons minced shallots
• 2 12 tablespoons canola oil
• 8 ounces arugula leaves
• 6 dry scallops (about 10 ounces)
• 2 tablespoons instant flour, seasoned with salt and pepper
• 6 ounces French haricots vert or 6 ounces other slender green beans, trimmed, cut into 2-inch lengths, blanched
• 4 teaspoons white truffle oil
• 14 cup chopped fresh chives

1. In a small bowl, whisk the vinegar, shallots, and 1 1/2 tablespoons canola oil together into a vinaigrette.
2. In a medium bowl, toss to combine the arugula and 2 tablespoons vinaigrette.
3. Heat remaining 1 tablespoon of canola oil in large non-stick skillet over medium heat.
4. Dip scallops in seasoned instant flour.
5. Add to skillet and cook 3 minutes; turn over and cook until almost opaque in center, about 2 minutes or longer.
6. Place 3 scallops around border of each plate.
7. Using half of haricots verts for each plate, place 3 small bundles of haricots verts between scallops.
8. Mound half of arugula mixture in center of each plate.
9. Drizzle remaining vinaigrette over haricots verts and scallops.
10. Drizzle 2 teaspoons truffle oil on each salad.
11. Sprinkle salads with chives.

sherry wine vinegar, shallots, canola oil, arugula, flour, vert, truffle oil, fresh chives

Taken from www.food.com/recipe/scallop-salad-with-haricot-vert-green-beans-116030 (may not work)