Name: Seared Sea Scallops with Banyuls Vinegar and Chicory Slaw
Yield: Makes 8 first-course servings
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 and green Belgian endive, escarole hearts, and frisée); 24 large sea scallops; 3 tablespoons water

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Seared Sea Scallops with Banyuls Vinegar and Chicory SlawMark Thomas

The delicate, tendriled texture of frisée is essential to the slaw. Round out the lettuce mix with a selection of chicories. What to drink: Barbera d'Alba from the Piedmont region of Italy pairs well with this first course.

Recipe notes

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