Seared Scallop Salad

Ingredients:

1 tablespoon Sherry wine vinegar

1 1/2 tablespoons minced shallot

1 tablespoon extra virgin olive oil

6 sea scallops

3 teaspoons porcini oil

1/2 cup chopped fresh chives

1/2 lb of fresh salad greens.

Combine Sherry wine vinegar, shallot and 3 tablespoons of porcini oil in a medium bowl. Whisk. Mix the salad greens with vinaigrette. Set aside. Heat tablespoon of olive oil in a heavy large skillet over medium heat. Sprinkle scallops on both sides with paprika. Add scallops to skillet and cook three minutes; turn and cook for an additional two minutes.Place the salad greens on two plates. Place 3 scallops in the center of each plate on the salad. Drizzle remaining dressing over the haricots verts and scallops. Sprinkle salads with chives.