Seared Sea Scallops with Banyuls Vinegar and Chicory Slaw

Seared Sea Scallops with Banyuls Vinegar and Chicory Slaw
Photo by Mark Thomas

Ingredients

  • 1 shallot
  • 12 2/3 tablespoons extra-virgin olive oil
  • 12 ounces assorted red and green chicories (such as radicchio, red and green Belgian endive, escarole hearts, and frisée)
  • 3 tablespoons water
  • 24 large sea scallops
  • 6 tablespoons Banyuls vinegar or Sherry wine vinegar, divided

Whisk 2/3 cup oil, 3 tablespoons vinegar, and shallot in small bowl to blend. Season vinaigrette to taste with salt and pepper. Very thinly slice radicchio and endive; tear escarole and frisée into 2-inch lengths. Place in large bowl. (Vinaigrette and slaw can be made 6 hours ahead. Chill dressin...

View full recipe at Epicurious

Comments


Best Wine Deals

See More Deals





Snooth Media Network