*  Exported from  MasterCook  *

                 Seared Scallops With Vegetable Confetti

Recipe By     : Gourmet April 1998
Serving Size  : 6    Preparation Time :0:00
Categories    : Beans & Peas                     Gourmet Magazine
                Seafoods                         To Post

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***FOR VEGETABLES***
     1/4  pound         haricots verts -- or regular green
                        -- beans
   3                    scallions
   1      medium        zucchini
   1      large         yellow bell pepper
   2      cups          water
   1      cup           sugar
   1      tablespoon    olive oil
   2      teaspoons     fresh lemon juice
                        ***
   9      large         sea scallops
   1      tablespoon    olive oil
     1/2  cup           dry white wine
   2      tablespoons   unsalted butter
   2      teaspoons     fresh lemon juice
                        chopped fresh chives -- for garnish

Prepare vegetables:

Cut beans and scallions crosswise into 1/4-inch pieces and transfer
to a bowl. Cut zucchini and bell pepper into 1/4-inch dice and add to
bean mixture.  In a 3-quart saucepan bring water and sugar to a boil.
 Blanch vegetables 30 seconds in sugar water and drain in a sieve. 
In a bowl stir together vegetables, oil, and salt and pepper to taste
and cool.  Vegetables may be prepared 1 day ahead and chilled,
covered.  Bring vegetables to room temperature before proceeding. 
Add lemon juice to vegetables, tossing to combine.

Remove tough muscle from side of each scallop if necessary and
horizontally halve each scallop to form 2 rounds.  Pat scallops dry
and season with salt and pepper.  In a 10-inch skillet heat 1/2
tablespoon oil over moderately high heat until hot but not smoking. 
Arrange half of scallops in skillet, without crowding, and saute
until golden and just cooked through, about 15 seconds on each side. 
Transfer scallops to a plate and keep warm, covered.  Wipe skillet
clean and repeat procedure with remaining 1/2 tablespoon oil and
scallops.  To drippings remaining in skillet add wine, butter, lemon
juice, and any juices that have accumulated from scallops on plate
and simmer, stirring and scraping up brown bits, until reduced to
about 1/4 cup.

Divide vegetables, mounding them, among 6 plates and top with
scallops.  Spoon 2 teaspoons sauce over each serving and sprinkle
with chives.

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