Seared Scallop Salad With Mango And Fruit Vinaigrette

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Los Angeles Times


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3 artichokes


1 cup green beans, blanched

1 tablespoon olive oil

2 teaspoons minced lemon grass

2 teaspoons minced garlic

16 scallops


3 cups chopped chicory, green tops trimmed

1 cup sliced mango

1/4 cup radish sprouts

3/4 cup puréed strawberries

1/4cup sugar

1 teaspoon chopped fresh mint

1 teaspoon minced lemon grass

2 tablespoons chopped shallots

2 tablespoons lemon juice

1/4cup passion fruit vinegar or other fruit-flavored vinegar

Salt, pepper

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