Sauteed Scallops with Mixed Bean & Fennel Salad

Sauteed Scallops with Mixed Bean & Fennel Salad
Yield:
24 servings, 1 salad (425 g) each

Ingredients

Ingredients Weights Measures
mixed yellow and green beans, trimmed, blanched 2 lb. [1.2 kg] -
fennel bulbs, thinly sliced 2 lb. [1 kg] 3 qt. [3 L]
carrots, shredded 12 oz. [340 g] 1-1/2 qt. [1.5 L]
canned butter beans, drained 2 lb. [1 kg] 1-1/2 qt. [1.5 L]
radicchio, chiffonade 1 lb. [510 g] 1-1/2 qt. [1.5 L]
grape tomatoes, cut in half 3 lb. [1.4 kg] 1-1/2 qt. [1.5 L]
Kraft Sundried Tomato and Oregano Dressing, divided 1 lb. [675 g] 4-1/2 cups [1125 mL]
Italian parsley, chopped, divided 1-1/2 oz. [45 g] 3 cups [750 mL]
red onions, diced 8-1/2 oz. [300 g] 1-1/2 cups [375 mL]
fresh basil, chiffonade 2-1/2 oz. [70 g] 1-1/2 cups [375 mL]
salt, divided - 2 Tbsp.
black pepper, divided 2 tsp.
sea scallops 6 lb. [3.1 kg] 96 each
olive oil 4 oz. [115 g] 1/2 cup [125 mL]
mixed yellow and green beans, trimmed, blanched 3-1/2 oz. [100 g] -
fennel bulbs, thinly sliced 1-1/2 oz. [45 g] 1/2 cup [125 mL]
carrots, shredded 1/2 oz. [15 g] 1/4 cup [60 mL]
canned butter beans, drained 1-1/2 oz. [45 g] 1/4 cup [60 mL]
radicchio, chiffonade 3/4 oz. [20 g] 1/4 cup [60 mL]
grape tomatoes, cut in half 2 oz. [60 g] 1/4 cup [60 mL]
Kraft Sundried Tomato and Oregano Dressing, divided 1 oz. [30 g] 3 Tbsp. [45 mL]
Italian parsley, chopped, divided - 2 Tbsp. [30 mL]
red onions, diced - 1 Tbsp. [15 mL]
fresh basil, chiffonade - 1 Tbsp. [15 mL]
salt, divided - 1/4 tsp.
black pepper, divided few dashes
sea scallops 4-1/2 oz. [130 g] 4 each
olive oil - 1 tsp. [5 mL]

Directions

For each serving: Combine 3-1/2 oz. (100 g) yellow and green beans, 1/2 cup (125 mL) fennel, 1/4 cup (60 mL) each carrots, butter beans, radicchio and tomatoes, 2-1/2 Tbsp. (37 mL) dressing, 1-1/2 Tbsp. (25 mL) parsley, and 1 Tbsp. (15 mL) each onions and basil. Season with most of the salt and pepper.

Season 4 scallops with remaining salt and pepper; saute in 1 tsp. (5 mL) hot oil in skillet on medium-high heat 1-1/2 to 2 min. on each side or just until heated through.

Spoon bean mixture onto serving plate; top with scallops and 1/2 Tbsp. (7 mL) of the remaining vinaigrette. Garnish with 1/2 Tbsp. (7 mL) of the remaining parsley.

Kraft Kitchens Tips

How to Slice Fennel
Use a mandolin to thinly slice the fennel bulbs.

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