Seared Sea Scallops with Banyuls Vinegar and Chicory Slaw

Image of Seared Sea Scallops With Banyuls Vinegar And Chicory Slaw, Epicurious
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Ingredients

  • 2/3 cup plus 2 tablespoons extra-virgin olive oil
  • 6 tablespoons Banyuls vinegar* or Sherry wine vinegar, divided
  • 1 shallot, thinly slivered

    • 12 ounces assorted red and green chicories (such as radicchio, red and green Belgian endive, escarole hearts, and frisée)

    • 24 large sea scallops

    • 3 tablespoons water

    Description

    The Delicate, Tendriled Texture Of Frisée Is Essential To The Slaw. Round Out The Lettuce Mix With A Selection Of Chicories. What To Drink:...

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