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Warm Salad Of Seared Scallops, Haricots Verts, And Bell Peppers In Walnut Vinaigrette

Nutrition per serving    (USDA % daily values)
CAL
268
FAT
49%
CHOL
7%
SOD
18%

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Ingredients for 8 servings

1/2 pounds haricots verts (thin French green beans), trimmed

1 pound sea scallops

1/3 cup extra-virgin olive oil

3 yellow bell peppers, cut into 2- by 1/4-inch strips

3 orange bell peppers, cut into 2- by 1/4-inch strips

2 large shallots, minced

3 tablespoons sherry vinegar

1/2 teaspoon sugar

3 tablespoons walnut oil

4 heads radicchio, outer leaves only

1/3 cup walnuts, toasted lightly and chopped

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