Niçoise Salad with Seared Scallops

OPEN KITCHEN with NATHAN SCOTT

Niçoise Salad with Seared Scallops

Traditionally topped with canned tuna, this interpretation of Niçoise Salad is served with delicious seared scallops for a new take on a classic dish.

Ingredients

            Serves 4

	½	pound small red-skinned new potatoes, scrubbed and quartered
		Kosher salt and freshly ground black pepper
	½	pound haricots verts or green beans, trimmed
	¼	cup, plus 1 tablespoon, extra-virgin olive oil
	12-16	large sea scallops, patted dry
	1	head romaine lettuce, torn into bite-size pieces
	2	plum tomatoes, cored and quartered
	1	small red onion, peeled and thinly sliced
	1	small red bell pepper, thinly sliced
	3	large hard-cooked eggs, peeled and quartered
	¼	cup Niçoise or Kalamata olives, pitted
	2	tablespoons balsamic vinegar
	1	tablespoon Dijon mustard

Directions

1.    Prepare an iced-water bath and set aside.  Place the potatoes in a pot of salted water and set over medium-high heat.  Simmer until the potatoes are tender, 20 to 30 minutes.  During the last 2 minutes of cooking, add the haricots verts or green beans to the pot.  Cook until the beans are bright green and tender-crisp.  Then, drain the potatoes and beans, and transfer them to the prepared iced-water bath to cool.  Using a slotted spoon, remove the vegetables from the water, dry with paper towel, and transfer to the refrigerator until you are ready to assemble the salad.

2.    Heat 1 tablespoon of the olive oil until hot, but not smoking, in a cast-iron skillet set over medium-high heat.  Season the scallops well with salt and black pepper, and sear them in the hot oil until golden and cooked through, 2 to 3 minutes per side.  Remove and set aside.

3.    Arrange the lettuce, tomatoes, onion, and bell pepper on a large serving platter or 4 individual serving plates.  Top the salad with the hard-cooked eggs, olives, potatoes, beans, and scallops.  In a mixing bowl, whisk together the remaining ¼ cup of olive oil with the balsamic vinegar and Dijon mustard.  Season the vinaigrette to taste with salt and black pepper and drizzle over the finished salad before serving.