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. Banyuls vinegar is a rich, oak-aged vingear (made from the naturally sweet wine of the same name) from the south of France. It can be found at specialty foods stores and online at www.chefshop.com. Ingredients 2/3 tablespoon Extra Virgin Olive Oil 6 tablespoon Banyuls Vinegar or Sherry Wine Vineg Divided 1 ea Shallot Thinly Sliced 12 ounces Red & Green Chicories Radicchio Red & Green Belgian Endive - Escarole Hearts Frisee 24 ea large Sea Scallops 3 tablespoon Water

Instructions
1. Whisk 2/3 cup oil, 3 tablespoons vinegar, and shallot in small bowl to blend. Season vinaigrette to taste with salt and pepper.

2. Very thinly slice radicchio and endive; tear escarole and frisée into 2-inch lengths. Place in large bowl. (Vinaigrette and slaw can be made 6 hours ahead. Chill dressing; let stand at room temperature 30 minutes before using. Place damp kitchen towel over slaw and chill.)

3. Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Sprinkle scallops with salt and pepper. Working in batches, add scallops to skillet and cook until golden and just opaque in center, about 1 1/2 minutes per side.

4. Rewhisk vinaigrette; pour over slaw and toss to coat. Divide slaw among 8 plates. Arrange 3 scallops atop slaw on each plate. Add remaining 3 tablespoons vinegar to same skillet along with 3 tablespoons water. Bring to boil over medium heat, scraping up any browned bits and dissolving any caramelized juices. Drizzle juices over scallops.





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Yields: 8 Servings
     From BON APPETIT magazine, February 2005, page 49.

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