Ingredients

• 3 tablespoons Sherry wine vinegar
• 1 1/2 tablespoons minced shallot
• 2 1/2 tablespoons canola oil
• 2 small heads Belgian endive, thinly sliced on diagonal
• 6 dry scallops (about 10 ounces)
• 2 tablespoons instant flour, seasoned with salt and pepper
• 6 ounces haricots verts or other slender green beans, trimmed, cut into 2-inch lengths, blanched
• 4 teaspoons white truffle oil
• 1/4 cup chopped fresh chives

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Instructions

1. In a small bowl, whisk the vinegar, shallots, and 1 1/2 tablespoons canola oil together into a vinaigrette.
2. In a medium bowl, toss to combine the endive and 2 tablespoons vinaigrette.
3. Heat remaining 1 tablespoon of canola oil in large non-stick skillet over medium heat. Dip scallops in seasoned instant flour. Add to skillet and cook 3 minutes; turn over and cook until almost opaque in center, about 2 minutes or longer.
4. 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 2 teaspoons truffle oil on each salad. Sprinkle salads with chives.