Seared Scallops With Vegetable Confetti

* Exported from MasterCook *

Seared Scallops With Vegetable Confetti

Recipe By : Gourmet April 1998
Serving Size : 6 Preparation Time :0:00
Categories : Beans & Peas Gourmet Magazine
Seafoods To Post

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***FOR VEGETABLES***
1/4 pound haricots verts -- or regular green
-- beans
3 scallions
1 medium zucchini
1 large yellow bell pepper
2 cups water
1 cup sugar
1 tablespoon olive oil
2 teaspoons fresh lemon juice
***
9 large sea scallops
1 tablespoon olive oil
1/2 cup dry white wine
2 tablespoons unsalted butter
2 teaspoons fresh lemon juice
chopped fresh chives -- for garnish

Prepare vegetables:

Cut beans and scallions crosswise into 1/4-inch pieces and transfer to a bowl.
Cut zucchini and bell pepper into 1/4-inch dice and add to bean mixture. In a
3-quart saucepan bring water and sugar to a boil. Blanch vegetables 30 second
s in sugar water and drain in a sieve. In a bowl stir together vegetables, oil
, and salt and pepper to taste and cool. Vegetables may be prepared 1 day ahea
d and chilled, covered. Bring vegetables to room temperature before proceeding
. Add lemon juice to vegetables, tossing to combine.

Remove tough muscle from side of each scallop if necessary and horizontally hal
ve each scallop to form 2 rounds. Pat scallops dry and season with salt and pe
pper. In a 10-inch skillet heat 1/2 tablespoon oil over moderately high heat u
ntil hot but not smoking. Arrange half of scallops in skillet, without crowdin
g, and saute until golden and just cooked through, about 15 seconds on each sid
e. Transfer scallops to a plate and keep warm, covered. Wipe skillet clean an
d repeat procedure with remaining 1/2 tablespoon oil and scallops. To dripping
s remaining in skillet add wine, butter, lemon juice, and any juices that have
accumulated from scallops on plate and simmer, stirring and scraping up brown b
its, until reduced to about 1/4 cup.

Divide vegetables, mounding them, among 6 plates and top with scallops. Spoon
2 teaspoons sauce over each serving and sprinkle with chives.

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