Sauteed Scallops served on Italian Chicory

Long-stemmed Fancy Dandelion greens, also called Italian Chicory,  is related to several other bitter leaf vegetables which make up the chicory family, such as Belgian endive and the many varieties of Radicchio which are so important in the region of Veneto in Italy. We recently had some in our CSA vegetable share which I enjoyed using as a delicious side with scallops.  We used this for a light supper.  Smaller portions make excellent starters for a heavier meal. I adapted a recipe from

Sauteed Sea Scallops with Italian Chicory     4 servings

12 large sea scallops

1/2 cup extra-virgin olive oil
4 tablespoons Sherry wine vinegar, divided
1 shallot, thinly sliced
1 bunch Italian chicory (other bitter greens may be used, or a mix)
2 tablespoons water

Whisk together 1/3 cup oil, 2 tablespoons vinegar, and shallot. Season to taste with salt and pepper.

Tear chicory into small pieces and add to bowl.  Keep covered and chilled until ready to mix.

Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Sprinkle scallops with salt and pepper. Add scallops to skillet and cook until golden brown and just opaque in center, about 1 1/2 minutes per side. When cooking a larger number of scallops, please cook them in batches, not crowding them into the skillet.

Whisk vinaigrette; pour over greens and toss. Divide slaw between plates.. Arrange 3 scallops atop slaw on each plate. Add remaining  vinegar to same skillet along with 2 tablespoons water. Bring to simmer, scraping up any browned pieces from scallops.. Drizzle this sauce over scallops. In this photo, I have served this with a side of edamame and wild rice.

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