Seared Sea Scallops with Banyuls Vinegar and Chicory Slaw

Ingredients

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

Instructions

1. Whisk 2/3 cup oil, 3 tablespoons vinegar, and shallot in small bowl to blend.
2. Season vinaigrette to taste with salt and pepper.
3. Very thinly slice radicchio and endive; tear escarole and frisee into 2-inch lengths.
4. Place in large bowl.
5. (Vinaigrette and slaw can be made 6 hours ahead.
6. Chill dressing; let stand at room temperature 30 minutes before using.
7. Place damp kitchen towel over slaw and chill.)
8. Heat 2 tablespoons oil in large nonstick skillet over medium-high heat.
9. Sprinkle scallops with salt and pepper.
10. Working in batches, add scallops to skillet and cook until golden and just opaque in center, about 1 1/2 minutes per side.
11. Rewhisk vinaigrette; pour over slaw and toss to coat.
12. Divide slaw among 8 plates.
13. Arrange 3 scallops atop slaw on each plate.
14. Add remaining 3 tablespoons vinegar to same skillet along with 3 tablespoons water.
15. Bring to boil over medium heat, scraping up any browned bits and dissolving any caramelized juices.
16. Drizzle juices over scallops.
17. *Banyuls vinegar is a rich, oak-aged vingear (made from the naturally sweet wine of the same name) from the south of France.
18. It can be found at specialty foods stores and online at chefshop.com.