Warm Salad of Seared Scallops, Haricots Verts, and Bell Peppers in Walnut Vinaigrette

Ingredients

• 1/2 pounds haricots verts (thin French green beans)
• trimmed
• 1 pound sea scallops
• 1/3 cup extra-virgin olive oil
• 3 yellow bell peppers
• cut into 2- by 1/4-inch strips
• 3 orange bell peppers
• cut into 2- by 1/4-inch strips
• 2 large shallots
• minced
• 3 tablespoons Sherry vinegar
• 1/2 teaspoon sugar
• 3 tablespoons walnut oil
• 4 heads radicchio
• outer leaves only
• 1/3 cup walnuts
• toasted lightly and chopped

Instructions

1. In a saucepan of boiling salted water boil haricots verts until crisp-tender, 2 to 3 minutes.
2. Drain beans in a colander and refresh in cold water to stop cooking.
3. Pat beans dry and wrap in a kitchen towel.
4. Beans may be prepared 1 day ahead and chilled, covered.
5. Remove tough muscle from side of each scallop if necessary.
6. Halve scallops horizontally and pat dry.
7. Season scallops with salt and pepper.
8. In a non-stick skillet large enough to hold scallops in one layer heat 1 tablespoon olive oil over moderately high heat until hot but not smoking and saute scallops until golden, about 2 minutes on each side.
9. Transfer scallops with a slotted spoon to a large bowl.
10. In skilled heat 1 tablespoon remaining olive oil until hot but not smoking and saute bell peppers, stirring, until crisp-tender.
11. Transfer bell peppers with slotted spoon to bowl with scallops.
12. In skillet cook shallots in 1 tablespoon remaining olive oil over moderate heat, stirring, until softened.
13. Add vinegar, sugar, walnut oil, remaining olive oil, and salt to taste and simmer 1 minute.
14. Remove skillet from heat and let vinaigrette cool 5 minutes.
15. Divide radicchio among 8 plates.
16. Add beans and vinaigrette to scallop mixture and toss gently.
17. Divide salad among plates and sprinkle with walnuts.