3/4 lb large sea scallops
1/3 c. extra virgin olive oil
1 yellow bell pepper, cut into strips
1 red bell pepper, cut into strips
1 lg shallot minced

3 TBS orange champagne vinegar
1 tsp sugar
3 TBS walnut oil
Salt & freshly ground pepper to taste
1/4 lb Willie Green’s Salad Mix
1/3 c. toasted walnuts, chopped

1. Boil the beans in salted water for 2-3 minutes. Immediately drain the beans and shock in cold water. Drain again and set aside.
   
2. Cut the scallops in half horizontally. Heat 1 TBS oil in a saute pan. Lightly sear the scallops, about two minutes each side. Remove from the pan and set aside in a shallow dish.
   
3. Saute the sliced peppers in 1 TBS oil until they are crisp tender. Remove from the pan and place in a medium bowl. Top with beans.
   
4. Saute the shallots in the remaining oil until wilted. Add the vinegar, sugar and walnut oil. Simmer 1 minute. Season with salt and pepper. Pour 1/4 cup vinaigrette over the scallops. Pour the rest over the beans and peppers toss.
   
5. Arrange the greens on four plates. Divide the beans/peppers vinaigrette. Top with the scallops and walnuts.