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.”