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