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 Sauteed Scallops with Mixed Bean & Fennel Salad
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Sauteed Scallops with Mixed Bean & Fennel Salad

For each serving: Combine 3-1/2 oz. yellow and green beans| 1/2 cup fennel| 1/4 cup each carrots| butter beans radicchio and tomatoes| 2-1/2 Tbsp. vinaigrette| 1-1/2 Tbsp. parsley| and 1 Tbsp. each onions and basil. Season with salt and pepper.,Season 4 scallops with salt and pepper; saute in 1 tsp. hot oil in skillet on medium-high heat 1-1/2 to 2 min. on each side or until opaque.,Spoon bean mixture onto serving plate; top with scallops and 1/2 Tbsp. of the remaining vinaigrette. Garnish with 1/2 Tbsp. of the remaining parsley.
24 servings| about 1-1/2 cups salad and 4 scallops each
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Ingredients

- beans
3 qt. fennel
1-1/2 qt. carrot
1-1/2 qt. butter beans
1-1/2 qt. radicchio
1-1/2 qt. tomatoes
4-1/2 cups KRAFT Sun Dried Tomato Vinaigrette with Extra Virgin Olive Oil
3 cups Italian parsley
1-1/2 cups red onion
1-1/2 cups fresh basil
to taste salt
96 each sea scallops
1/2 cup olive oil

Instructions

Preparation Steps
  • For each serving: Combine 3-1/2 oz. yellow and green beans, 1/2 cup fennel, 1/4 cup each carrots, butter beans radicchio and tomatoes, 2-1/2 Tbsp. vinaigrette, 1-1/2 Tbsp. parsley, and 1 Tbsp. each onions and basil. Season with salt and pepper.
  • Season 4 scallops with salt and pepper; saute in 1 tsp. hot oil in skillet on medium-high heat 1-1/2 to 2 min. on each side or until opaque.
  • Spoon bean mixture onto serving plate; top with scallops and 1/2 Tbsp. of the remaining vinaigrette. Garnish with 1/2 Tbsp. of the remaining parsley.
  • How to Slice Fennel
    Use a mandolin to thinly slice the fennel bulbs.