Seared Scallops with Haricots Verts

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 1

Look for diver-caught sea scallops from Mexico for the most sustainable choice.

Ingredients:

2 tablespoons finely chopped shallots

2 tablespoons chopped parsley

1 tablespoon fresh lemon juice

1 tablespoon dry white wine

1/2 teaspoon dijon mustard

3/8 teaspoon black pepper, divided

2 quarts water

12 ounces haricots verts, trimmed

1 1/2 tablespoons butter

2 tablespoons canola oil

1 1/2 pounds sea scallops (about 16)

1/4 teaspoon kosher salt

Directions:

1. Combine first 5 ingredients in a bowl. Stir in 1/8 teaspoon pepper.
2. Bring 2 quarts water to a boil. Add beans; cook 3 minutes. Drain. Melt butter in a nonstick skillet over medium heat; cook 3 minutes. Add shallot mixture and beans; cook 1 minute. Remove from heat.
3. Heat a large skillet over high heat. Add oil. Pat scallops dry; sprinkle with salt and 1/4 teaspoon pepper. Add scallops to pan; cook 2 minutes on each side or until done. Serve with beans.

By RecipeOfHealth.com