SEARED SCALLOPS + GREEN BEANS
This Cooking Light recipe was originally with haricot verts, but I couldn’t find any of the skinny green beans, so I decided to just buy regular green beans. The result was still wonderful, and the tartness of the green beans faired well with the smoothness of the scallops. No need to warm up canned green beans for a quick side anymore, this was really easy and quick. I also served this with some quick-cooking couscous. The overall taste was fresh and flavorful.
On a side note, scallops are, of course, expensive. This recipe serves 4, calling for 4 pieces per person. We only bought 3 pieces for each person, and added a small sirloin steak for a surf and turf.
The August 2012 recipe commented, “look for diver-caught sea scallops from Mexico for the most sustainable choices.”
- 2 tbsp finely chopped shallots
- 2 tbsp chopped parsley
- 1 tbsp fresh lemon juice
- 1 tbsp dry white wine
- 1/2 tsp Dijon mustard
- black pepper
- 2 qts water
- 12 oz green beans, trimmed, or haricot verts
- 1 1/2 tbsp butter
- 2 tbsp canola oil
- 1 1/2 lb sea scallops, about 16.
- 1/4 tsp kosher salt
- Combine first 5 ingredients in a bowl. Stir in 1/8 tsp pepper.
- Bring the 2 qts of water to a boil. Add the green 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.
- Wipe skillet dry with paper towel. Heat the same skillet over high heat, adding canola 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.