Scallop Salad with Haricots Verts and Truffle Oil

Ingredients

• 2 small heads belgian endive thinly sliced
• 2.5 tablespoons canola oil 
• 2 tablespoons flour with salt and pepper instant
• 0.3 cup chives fresh chopped
• 6 ounces haricots verts trimmed cut into 2-inch lengths, blanched
• 10 ounces scallops dry
• 1.5 tablespoons shallots minced
• 3 tablespoons sherry wine vinegar 
• 4 teaspoons truffle oil white

Equipment

• bowl
• frying pan
• whisk

Directions

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.
4. Add to skillet and cook 3 minutes; turn over and cook until almost opaque in center, about 2 minutes or longer.
5. 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.
6. Drizzle remaining vinaigrette over haricots verts and scallops.
7. Drizzle 2 teaspoons truffle oil on each salad.
8. Sprinkle salads with chives.