Seared Scallops with Haricots Verts
By á-8242
Rate this recipe
4.5/5
(30 Votes)
1 Picture
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
Details
Preparation
Step 1
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.
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