Seared Scallops with Haricots Verts

Seared Scallops with Haricots Verts
Seared Scallops with Haricots Verts

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    T finely chopped shallots

  • 2

    T chopped parsley

  • 1

    T lemon juice

  • 1

    T dry white wine

  • 1/2

    tsp Dijon Mustard

  • 3/8

    tsp black pepper, divided

  • 2

    Quarts water

  • 12

    oz haricots verts, trimmed

  • 1 1/2

    T butter

  • 2

    T canola oil

  • 1 1/2

    lbs sea scallops, about 16

  • 1/4

    tsp kosher salt

Directions

Combine first 5 ingredients in a bowl. Stir in 1/8 tsp pepper. 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. Heat a large skillet over high heat. Add oil. Pat scallops dry; sprinkle with salt and 1/4 tsp pepper. Add scallops to pan; cook 2 minutes on each side or until done. Serve with beans.

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