Seared 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
• 6 ounces haricots verts or other slender green beans, trimmed, cut into 2-inch lengths
• 2 small heads Belgian endive, thinly sliced on diagonal
• 6 sea scallops (about 10 ounces)
• 1 teaspoon curry powder
• 2 teaspoons white truffle oil*
• 1/4 cup chopped fresh chives

1. vinegar and shallot in small bowl.
2. Gradually whisk in 1 1/2 tablespoons canola oil.
3. Season vinaigrette with salt and pepper.
4. Cook haricots verts in medium pot of boiling salted water until just tender, about 4 minutes.
5. Drain.
6. Refresh under cold running water.
7. Drain.
8. (Vinaigrette and haricots verts can be made 1 day ahead.
9. Cover each and chill.
10. Bring to room temperature before continuing.)
11. Mix endive and 2 tablespoons vinaigrette in medium bowl; toss to combine.
12. Let stand 20 minutes.
13. Heat remaining 1 tablespoon canola oil in heavy large skillet over medium heat.
14. Sprinkle scallops with curry powder.
15. Add to skillet and cook 3 minutes; turn over and cook until almost opaque in center, about 2 minutes longer.
16. Place 3 scallops around border of each plate.
17. Using half of haricots verts for each plate, place 3 small bundles of haricots verts between scallops.
18. Mound half of endive mixture in center of each plate.
19. Drizzle remaining vinaigrette over haricots verts and scallops.
20. Drizzle 1 teaspoon truffle oil over each salad.
21. Sprinkle salads with chives.
22. *Available at Italian markets, specialty foods stores and some supermarkets.

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

Taken from www.epicurious.com/recipes/food/views/seared-scallop-salad-with-haricots-verts-and-truffle-oil-104460 (may not work)