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Seared Sea Scallops with Banyuls Vinegar and Chicory Slaw


Seared Sea Scallops with Banyuls Vinegar and Chicory Slaw Recipe

Ingredients:
  • 2/3 cup plus 2 tablespoons extra-virgin olive oil
  • 6 tablespoons Banyuls vinegar or Sherry wine vinegar, divided
  • 1 shallot, thinly slivered
  •  
  • 12 ounces assorted red and green chicories (such as radicchio, red ad green Belgian endive, escarole hearts, and frisée)
  •  
  • 24 large sea scallops
  •  
  • 3 tablespoons water
Directions:
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