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 ad green Belgian endive, escarole hearts, and frisée)
- 24 large sea scallops
- 3 tablespoons water
Description
Bitter Chicories Are Balanced Out By A Sweet And Tangy Vinaigrette In This Delicious Sea Scallop Dish.
Bon Appetit Magazine
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