Seared Scallops with Haricots Verts
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Ingredients
2 tablespoons finely chopped shallots
2 tablespoons chopped parsley
1 tablespoon fresh lemon juice
1 tablespoon dry white wine
½ teaspoon Dijon mustard
.38 teaspoons black pepper, divided
2 liters of water
12 oz beans, chopped
1 ½ tablespoons butter
2 tablespoons canola oil
1 ½ pounds scallops (about 16 pieces)
¼ teaspoon kosher salt
To make
Pay attention to the scallops caught by divers from Mexico - this is the most eco-friendly option.
Combine the first 5 ingredients in a bowl. Add 1/8 teaspoon pepper.Bring 2 liters of water to a boil. Add the beans; cook for 3 minutes. Drain the water. Melt the butter in a nonstick skillet over medium-high heat; cook for 3 minutes. Add the shallot and bean mixture; cook for 1 minute. Remove from heat.Preheat a large skillet over high heat. Add the butter. Dry the scallops; sprinkle with salt and 1/4 teaspoon pepper. Add the scallops to the skillet; cook for 2 minutes on each side or until tender. Serve with the beans.
Combine the first 5 ingredients in a bowl. Add 1/8 teaspoon pepper.Bring 2 liters of water to a boil. Add the beans; cook for 3 minutes. Drain the water. Melt the butter in a nonstick skillet over medium-high heat; cook for 3 minutes. Add the shallot and bean mixture; cook for 1 minute. Remove from heat.Preheat a large skillet over high heat. Add the butter. Dry the scallops; sprinkle with salt and 1/4 teaspoon pepper. Add the scallops to the skillet; cook for 2 minutes on each side or until tender. Serve with the beans.
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Author:Admin
Published: 11/20/2023 8:20 PM
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