Ingredients
1/4 c. extra virgin olive oil
3 T white wine vinegar
1 t Dijon mustard
1 medium shallot
1/8 t salt
1/4 t black pepper
For the salad
1/2 lb green beans trimmed
12 oz red potatoes cut into 1 in pieces
1 T extra virgin olive oil
1 lb sea scallops patted dry
salt & pepper
1 head boston lettuce
3 plum tomatoes seeded and chppoed
16 nicoise olives, pitted & halved
Preparation
to make the vinaigrette, whisk together olive oil, vinegar & mustard in a small bowl. stir in shallots salt & pepper. to make salad bring a lg part of boiling water add green beans & cook for 2 min. with a slotted spoon, transfer beans to a bowl of ice water- drain. add potatoes to the same pot of boiling water & coom for 9-10 min transfer to a bowl of ice 7 drain heat olive oil in a lg skillet over medium high heat. season scallops with salt & pepper and place in skillet. don’t stir cook for 2-3 min. or until golden brown. turn scallops & repaet on opposite side.
seperate lettuce leaves and divide among 4 plates. Top each with one-quarter of the beans, potatoes, scallops, tomatoes & olives. drizzle each with about 2 T vin
