Seared Scallops with Haricots Verts

By courtneyepowell

Ingredients

• 2 T finely chopped shallots
• 2 T chopped parsley
• 1 T fresh lemon juice
• 1 T dry white wine
• 1/2 t Dijon mustard
• 3/8 t black pepper, divided
• 2 quarts water
• 12 oz haricots verts, trimmed
• 1 1/2 T butter
• 21 T canola oil
• 1 1/2 lbs sea scallops (about 16)
• 1/4 t kosher salt

Details

Servings 4

Preparation

Step 1

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