Meat's

SEARED SCALLOPS WITH VEGETABLE CONFETTI

For vegetables:

• 1/4 pound haricots verts (thin French
  green beans) 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

For scallops:

• 9 large sea scallops (about 9 ounces)
• 1 tablespoon olive oil
• 1/2 cup dry white wine
• 2 tablespoons unsalted butter
• 2 teaspoons fresh lemon juice

Garnish:

chopped fresh chives

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.


Make scallops:

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 sauté 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.


Serves 6.