Scallops and Haricots Verts with Creamy Bacon Vinaigrette

Name: Scallops and Haricots Verts with Creamy Bacon Vinaigrette
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 teaspoons Dijon mustard; 4 teaspoons chopped fresh dill; 340 grams haricots verts, trimmed, cut crosswise into 1 1/2-inch pieces; 907 grams sea scallops, side muscles removed; 6 slices thick-cut bacon, cut crosswise into 1/2-inch strips; 177 milliliters water; 6 Tbsps whipping cream; 177 milliliters white wine vinegar

This recipe makes 6 servings with 212 calories, 5g of protein, and 20g of fat each. If $1.45 per serving falls in your budget, Scallops and Haricots Verts with Creamy Bacon Vinaigrette might be an awesome gluten free and primal recipe to try. If you have bacon, dill, whipping cream, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Sauté bacon strips in heavy large skillet over medium heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels to drain. Reserve skillet and drippings.

Ingredients you will need

Bacon

Equipment you will use

Slotted Spoon

Paper Towels

Frying Pan

Cook beans in large pot of boiling salted water until crisp-tender, about 5 minutes.

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Beans

Water

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Pot

Drain; transfer to large bowl. Cover bowl loosely with foil.

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Bowl

Aluminum Foil

Heat drippings in reserved skillet over medium heat.

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Frying Pan

Sprinkle scallops with salt and pepper. Working in batches, add scallops to skillet; cook until browned, about 2 minutes per side.

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Salt And Pepper

Scallops

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Frying Pan

Transfer to bowl with beans; cover loosely with foil. Reserve skillet.

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Beans

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Frying Pan

Bowl

Aluminum Foil

Whisk vinegar, water, and mustard into drippings in reserved skillet. Boil over high heat until reduced by half, stirring frequently and scraping up browned bits, about 7 minutes. Stir in whipping cream; bring sauce to boil. Season to taste with salt and pepper.

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Salt And Pepper

Whipping Cream

Mustard

Vinegar

Sauce

Water

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Frying Pan

Whisk

Add bacon to bowl with beans and scallops; mix gently. Divide mixture among 6 plates.

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Scallops

Bacon

Beans

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Bowl

Drizzle with sauce, sprinkle with dill, and serve.

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Sauce

Dill

Equipment

Ingredients

Servings:

2teaspoons

Dijon mustard 4teaspoons

chopped fresh dill 340grams

haricots verts, trimmed, cut crosswise into 1 1/2-inch pieces 907grams

sea scallops, side muscles removed 6slices

thick-cut bacon, cut crosswise into 1/2-inch strips 177milliliters

water 6Tbsps

whipping cream 177milliliters

white wine vinegar

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Chardonnay, Chenin Blanc, and Pinot Noir are my top picks for Scallops. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. You could try Laguna Winery Russian River Chardonnay. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 29 dollars per bottle.