Joe Palma of WestEnd Bistro's elegant take on a Salade Nicoise works as well for sweetbreads as it does for the scallops he calls for in this recipe. A shame we haven't developed an appetite yet for a scallop's coral - that beautiful roe you see in the photo that's prized by French cooks...

Serves 4

8 scallops
16 tiny haricots verts, blanched
4 quail’s eggs, hard boiled (or a hen’s egg, quartered)
8 Fingerling potatoes, boiled until fork tender, then quartered
12 cherry tomatoes, halved
2 tablespoons capers, drained
8 green olives, pitted and halved
4 Kalamata olives, pitted and halved
Salt and pepper to taste

Heat a sauté pan so that a drop of water sizzles on contact. Season scallops with salt and pepper to taste and sear in the pan 2 minutes per side.

For the vinaigrette dressing

½ cup Extra Virgin Olive Oil
2 tablespoons Dijon mustard
1 tablespoon sherry vinegar
1 egg white, hard boiled and roughly chopped
1 egg yolk, hard boiled and roughly chopped
1 tablespoon fresh tarragon, roughly chopped
1 tablespoon fresh chives, roughly chopped
Salt and pepper to taste
 
Combine the sherry vinegar and Dijon mustard, then whisk in olive oil.  Roughly chop the yolks, whites, tarragon, and chives; mix into the vinaigrette emulsion.
 
Combine all the elements of the salad - the haricots verts, quail's egg, potatoes, tomatoes, parsley, olives, salt and pepper - in a bowl and dress lightly.  

To serve, place the salad on a plate, spoon small amount of dressing around the salad. Top with seared scallops and serve. 

The Westend Bistro is located at 1190 22nd St NW, (202 974 4900; westendbistrodc.com). Main courses cost from $16 to $34.

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