Seared Sea Scallops with Banyuls Vinegar and Chicory Slaw

Name: Seared Sea Scallops with Banyuls Vinegar and Chicory Slaw
Yield: 8 first-course
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

By Judy Rodgers of Zuni Caf in San Francisco CAPhotographer Mark Thomas

January 31, 2005

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Recipe notes