Scallop Salad with Haricots Verts and Truffle Oil

• 3 tablespoons Sherry wine vinegar
• 1 1/2 tablespoons minced shallot
• 2 1/2 tablespoons canola oil
• 2 small heads Belgian endive, thinly sliced on diagonal
• 6 dry scallops (about 10 ounces)
• 2 tablespoons instant flour, seasoned with salt and pepper
• 6 ounces haricots verts or other slender green beans, trimmed, cut into 2-inch lengths, blanched
• 4 teaspoons white truffle oil
• 1/4 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 endive 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 endive 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.
12. Wine Suggestion: Veuve Cliquot Champagne

sherry wine vinegar, shallot, canola oil, endive, flour, haricots verts, truffle oil, fresh chives

Taken from www.foodnetwork.com/recipes/scallop-salad-with-haricots-verts-and-truffle-oil-recipe.html (may not work)