For ➍350 g white beans (soaked)**
3 spring onions
2 endives
1 cup watercress
8 slices of cured ham
10 cl apple juice
4 cl hazelnut oil
4 cl Xeres vinegar (or apple vinegar)
200 g sour cream
pepper & salt
8 scallops
olive oil
a knob of butter
apple*
hazelnuts*
The day before, soak dry white beans soak in cold water. (Or use canned or bottled. Rinse under running water before use.)
Cook the soaked beans cooked in lightly salted water. Cool the beans under cold running water and set aside.
Cut the heads of endive lengthwise in two. Chop the vegetables into thin strips. Add the sliced endive to the white beans.
Chop the spring onions into very thin (oval) rings. Add to the beans
Take a mixing bowl and pour in the apple juice, the hazelnut oil and vinegar. Add sour cream. Blend into a smooth vinaigrette.
Add salt & pepper.
Immediately pour a little vinaigrette over the beans and salad mix to prevent the endives from colouring. Season the salad to taste with pepper and a pinch of salt.
(Add a few thin slices grated hazelnuts and apple.)*
Pat the scallops dry.
Heat a knob of butter and a dash of olive oil in a pan.
Place the scallops in the pan. Season with pepper & salt. Bake the nuts for 2 m, turn them over and let them fry for 1 m.
Just before serving, mix watercress through the bean salad.
Spoon some of the bean salad on each plate. Put two freshly baked scallops on it. Garnish with shredded ham. Pour some vinaigrette on the plate.
Cook the soaked beans cooked in lightly salted water. Cool the beans under cold running water and set aside.
Cut the heads of endive lengthwise in two. Chop the vegetables into thin strips. Add the sliced endive to the white beans.
Chop the spring onions into very thin (oval) rings. Add to the beans
Take a mixing bowl and pour in the apple juice, the hazelnut oil and vinegar. Add sour cream. Blend into a smooth vinaigrette.
Add salt & pepper.
Immediately pour a little vinaigrette over the beans and salad mix to prevent the endives from colouring. Season the salad to taste with pepper and a pinch of salt.
(Add a few thin slices grated hazelnuts and apple.)*
Pat the scallops dry.
Heat a knob of butter and a dash of olive oil in a pan.
Place the scallops in the pan. Season with pepper & salt. Bake the nuts for 2 m, turn them over and let them fry for 1 m.
Just before serving, mix watercress through the bean salad.
Spoon some of the bean salad on each plate. Put two freshly baked scallops on it. Garnish with shredded ham. Pour some vinaigrette on the plate.
*Optional.
**Omit the beans for a lighter salad.
Read tip on cooking scallops.
