Scallop Salad With Haricot Vert

The first time I tasted scallops prepared this simply was on a breezy summer evening in Nantucket. We were celebrating a friend’s birthday at a tiny restaurant overlooking the harbor, and the air was thick with the smell of salt and the sound of seagulls. The scallops, barely seared and sweet as candy, were paired with crisp green beans and a bright vinaigrette. It was a dish that perfectly captured the essence of the island: fresh, uncomplicated, and utterly delicious. This recipe reminds me of that perfect evening.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes
• Servings: 2
• Dietary Type: Gluten-Free (if using gluten-free flour)

Ingredients

• 3 tablespoons sherry wine vinegar
• 1 1/2 tablespoons minced shallots
• 2 1/2 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 verts or 6 ounces other slender green beans, trimmed, cut into 2-inch lengths, blanched
• 4 teaspoons white truffle oil
• 1/4 cup chopped fresh chives

Equipment Needed

• Small bowl
• Medium bowl
• Large non-stick skillet

Instructions

1. First, prepare the vinaigrette. In a small bowl, whisk together the sherry wine vinegar, minced shallots, and 1 1/2 tablespoons of the canola oil. Whisk until emulsified and set aside. This is a vibrant and flavorful base for the salad, so don’t skimp on the whisking – you want it to be well combined.

2. In a medium bowl, gently toss the arugula leaves with 2 tablespoons of the prepared vinaigrette. Make sure the arugula is lightly coated but not drenched. You want just enough vinaigrette to add a touch of flavor without making the greens soggy.

3. Now, prepare the scallops. Heat the remaining 1 tablespoon of canola oil in a large non-stick skillet over medium heat. Ensure the pan is hot before adding the scallops; this will help them develop a nice sear.

4. Dip the dry scallops in the seasoned instant flour, ensuring they are evenly coated. Shake off any excess flour. The flour will help create a beautiful golden crust. If you’re gluten-free, use a gluten-free instant flour blend.

5. Add the floured scallops to the hot skillet and cook for 3 minutes. Turn the scallops over and cook until they are almost opaque in the center, about 2 minutes or longer, depending on their size. Be careful not to overcook the scallops, as they will become rubbery. The key is to achieve a nice sear on the outside while keeping the inside tender and slightly translucent.

6. To assemble the salads, place 3 scallops around the border of each plate.

7. Using half of the haricots verts for each plate, arrange 3 small bundles of haricots verts between the scallops. The green beans add a wonderful contrast of texture and flavor.

8. Mound half of the arugula mixture in the center of each plate.

9. Drizzle the remaining vinaigrette over the haricots verts and scallops.

10. Finally, drizzle 2 teaspoons of white truffle oil on each salad. This adds an earthy, luxurious touch.

11. Sprinkle the salads with chopped fresh chives for a final pop of color and flavor.

Expert Tips & Tricks

• Pat your scallops completely dry with paper towels before dredging them in flour. This will ensure a beautiful sear.
• Don’t overcrowd the pan when searing the scallops. If necessary, work in batches to maintain the pan’s heat.
• For an extra burst of flavor, consider adding a squeeze of lemon juice to the vinaigrette.
• If you don’t have truffle oil on hand, you can substitute a high-quality extra virgin olive oil. While it won’t have the same earthy aroma, it will still add richness to the salad.
• Blanching the green beans brings out their bright green color and tender-crisp texture. Don’t skip this step! To do it, boil water and add green beans for 2 minutes. Immediately move to an ice bath. This is the perfect blanch.

Serving & Storage Suggestions

Serve this scallop salad immediately for the best flavor and texture. The seared scallops are best enjoyed fresh from the pan. If you have leftovers, store the components separately in airtight containers in the refrigerator. The arugula salad is best consumed within a day, as it may wilt. The scallops can be reheated gently in a skillet, but keep in mind that they may become slightly tougher upon reheating. It is not recommended to freeze the scallops or the salad.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	256 kcal	13%
Total Fat	19g	29%
Saturated Fat	1g	5%
Cholesterol	15mg	5%
Sodium	109mg	5%
Total Carbohydrate	13g	4%
Dietary Fiber	5g	20%
Sugars	4g	8%
Protein	12g	24%

Variations & Substitutions

• For a heartier salad, add some toasted nuts, such as pecans or walnuts.
• If you don’t have haricots verts, regular green beans or even asparagus spears will work well. Just be sure to blanch them appropriately.
• For a vegetarian option, substitute the scallops with grilled halloumi cheese or pan-fried tofu.
• To add a touch of sweetness, incorporate some segments of orange or grapefruit.
• Spice it up by adding a pinch of red pepper flakes to the vinaigrette.
• Make it dairy-free: This recipe is naturally dairy-free!
• Lower fat option: Reduce the amount of canola and truffle oils to your personal preference.

FAQs (Frequently Asked Questions)

Q: Can I use frozen scallops for this recipe?

A: Yes, you can use frozen scallops, but be sure to thaw them completely and pat them very dry before searing. Excess moisture will prevent them from browning properly.

Q: What if I don’t have sherry wine vinegar?

A: You can substitute with white wine vinegar or apple cider vinegar. The flavor will be slightly different, but still delicious.

Q: How do I know when the scallops are cooked properly?

A: Scallops are cooked when they are opaque and firm to the touch. Avoid overcooking, as they can become rubbery. The internal temperature should be around 145°F (63°C).

Q: Can I make the vinaigrette ahead of time?

A: Yes, the vinaigrette can be made a day or two in advance and stored in an airtight container in the refrigerator. This can save you time when assembling the salad.

Q: What can I serve with this scallop salad?

A: This salad makes a wonderful light lunch or a starter for a dinner party. It pairs well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio, or a light rose.

Final Thoughts

This Scallop Salad with Haricot Vert is a delightful dish that combines the sweetness of perfectly seared scallops with the crispness of green beans and the peppery bite of arugula. The truffle oil adds a touch of luxury, making it a truly special meal. I encourage you to try this recipe and experiment with your own variations. Whether you’re a seasoned chef or a beginner cook, this salad is sure to impress. Don’t hesitate to share your creations and feedback! Enjoy!