Sauteed Scallops with Mixed Bean & Fennel Salad

Sauteed Scallops with Mixed Bean & Fennel Salad
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.

Kraft Kitchens Tips

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