Seared Scallops with Haricots Verts

By Bonnie T

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

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.