Sauteed Scallops with Mixed Bean & Fennel Salad
Yield: 24 servings, about 1-1/2 cups salad and 4 scallops each
Ingredients   Weights   Measures
 mixed yellow and green beans, trimmed, blanched    2 lb. + 12 oz.    -
 fennel bulbs, thinly sliced    2 lb. + 4 oz.    3 qt.
 carrots, shredded    12 oz.    1-1/2 qt.
 canned butter beans, drained    2 lb. + 4 oz.    1-1/2 qt.
 radicchio, chiffonade    1 lb. + 2 pack    1-1/2 qt.
 grape tomatoes, cut in half    3 lb.    1-1/2 qt.
 KRAFT Sun Dried Tomato Vinaigrette with Extra Virgin Olive Oil, divided    36 fl oz    4-1/2 cups
 Italian parsley, chopped, divided    1-1/2 oz.    3 cups
 red onions, diced    8-1/2 oz.    1-1/2 cups
 fresh basil, chiffonade    2-1/2 oz.    1-1/2 cups
 salt and pepper, divided    -    to taste
 sea scallops    6 lb. + 12 oz.    96 each
 olive oil    4 fl oz    1/2 cup
FOR each serving: Combine 3-1/2 oz. yellow and green beans, 1/2 cup fennel, 1/4 cup each carrots, butter beans radicchio and tomatoes, 2-1/2 Tbsp. vinaigrette, 1-1/2 Tbsp. parsley, and 1 Tbsp. each onions and basil. Season with salt and pepper.
SEASON 4 scallops with salt and pepper; saute in 1 tsp. hot oil in skillet on medium-high heat 1-1/2 to 2 min. on each side or until opaque.
SPOON bean mixture onto serving plate; top with scallops and 1/2 Tbsp. of the remaining vinaigrette. Garnish with 1/2 Tbsp. of the remaining parsley.
How to Slice Fennel
Use a mandolin to thinly slice the fennel bulbs.
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