Scallops And Haricots Verts With Creamy Bacon Vinaigrette Recipes

Steps:

• Sauté bacon strips in heavy large skillet over medium heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels to drain. Reserve skillet and drippings.
• Cook beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain; transfer to large bowl. Cover bowl loosely with foil.
• Heat drippings in reserved skillet over medium heat. Sprinkle scallops with salt and pepper. Working in batches, add scallops to skillet; cook until browned, about 2 minutes per side. Transfer to bowl with beans; cover loosely with foil. Reserve skillet.
• Whisk vinegar, water, and mustard into drippings in reserved skillet. Boil over high heat until reduced by half, stirring frequently and scraping up browned bits, about 7 minutes. Stir in whipping cream; bring sauce to boil. Season to taste with salt and pepper.
• Add bacon to bowl with beans and scallops; mix gently. Divide mixture among 6 plates. Drizzle with sauce, sprinkle with dill, and serve.

Steps:

• In a shallow dish combine the flour, seafood seasoning, sea salt and cracked black pepper, to taste.
• Coat a large saute pan with 2 tablespoons olive oil and put over high heat.
• Dredge half of the scallops in the flour mixture, making sure to coat completely. Add to the hot oil, and quickly sear, about 1 1/2 minutes. Flip and continue to sear for another 1 1/2 minutes. Remove from heat and allow to rest for 2 minutes. Repeat procedure with the remaining scallops.
• Meanwhile, arrange a small amount of field greens in the middle of each serving plate.
• Arrange 4 prepared scallops on the greens and sprinkle with the warm bacon vinaigrette before serving.
• In a large saucepan over medium heat, add the bacon and render until brown and crisp. Remove the bacon to paper towels to drain and cool. Pour out all but 1 tablespoon of the bacon fat.
• Add the shallots and garlic to the bacon fat and saute for a minute. Add the brown sugar and stir until melted and incorporated. Remove from the heat, and stir in the vinegar and oil. Blend with immersion blender until smooth and season with salt and pepper, to taste.

Steps:

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