Seared Scallops with Haricots Verts
By Bonnie T
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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
Details
Preparation
Step 1
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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