Seared Scallops with Haricots Verts from Cooking Light

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 4

Ingredients:

2 tablespoon(s) finely chopped shallots

2 tablespoon(s) chopped parsley

1 tablespoon(s) fresh lemon juice

1 tablespoon(s) dry white wine

1/2 teaspoon(s) dijon mustard

3/8 teaspoon(s) black pepper divided

2 quart(s) water

12 ounce(s) haricots verts trimmed

1 1/2 tablespoon(s) butter

2 tablespoon(s) canola oil

1 1/2 pound(s) sea scallops (about 16)

1/4 teaspoon(s) kosher salt

Directions:

1. COmbine first 5 ingredients in a bowl. Stir in 1/8 teaspoon pepper.
2. 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 minutes. Remove from heat.
3. Heat a large skillet over high heat. Add oil. Pat scallops dry; sprinkle with salt and 1/4 teaspoon pepper. Add scallops to pan; cook 2 minutes on each side or until done. Serve with beans.
4. CALORIES: 284 FAT: 12.7g (sat.3.4g, mono.5.6g, poly2.6g) PROTEIN: 30.4g
5. CARB: 11.7g FIBER: 3g CHOL: 68mg IRON: 16mg SODIUM: 446mg
6. CALC: 79mg

By RecipeOfHealth.com