- 3 tablespoons Sherry wine vinegar
- 1 1/2 tablespoons minced shallot
- 2 1/2 tablespoons canola oil
- 6 ounces haricots verts or other slender green beans, trimmed, cut into 2-inch lengths
- 2 small heads Belgian endive, thinly sliced on diagonal
- 6 sea scallops (about 10 ounces)
- 1 teaspoon curry powder
- 2 teaspoons white truffle oil
- 1/4 cup chopped fresh chives
- ¬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.