Ingredients

Serves 8

　　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

　　

Step 1

In a saucepan of boiling salted water boil haricots verts until crisp-tender, 2 to 3 minutes. Drain beans in a colander and refresh in cold water to stop cooking. Pat beans dry and wrap in a kitchen towel. Beans may be prepared 1 day ahead and chilled, covered.

　　

Step 2

Remove tough muscle from side of each scallop if necessary. Halve scallops horizontally and pat dry. Season scallops with salt and pepper.

　　

Step 3

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 sauté scallops until golden, about 2 minutes on each side. Transfer scallops with a slotted spoon to a large bowl.

　　

Step 4

In skilled heat 1 tablespoon remaining olive oil until hot but not smoking and sauté bell peppers, stirring, until crisp-tender. Transfer bell peppers with slotted spoon to bowl with scallops.

　　

Step 5

In skillet cook shallots in 1 tablespoon remaining olive oil over moderate heat, stirring, until softened. Add vinegar, sugar, walnut oil, remaining olive oil, and salt to taste and simmer 1 minute. Remove skillet from heat and let vinaigrette cool 5 minutes.

　　

Step 6

Divide radicchio among 8 plates. Add beans and vinaigrette to scallop mixture and toss gently. Divide salad among plates and sprinkle with walnuts.