Seared Scallops with Haricots Verts

Name: Seared Scallops with Haricots Verts
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons black pepper, divided; 2 Tbsps butter; 2 Tbsps canola oil; 1 teaspoons Dijon mustard; 1 Tbsp dry white wine; 340 grams haricots verts, trimmed; 0 teaspoons kosher salt; 1 Tbsp fresh lemon juice; 2 Tbsps chopped parsley; 680 grams sea scallops (about 16); 2 Tbsps finely chopped shallots; 2 liters water

Seared Scallops with Haricots Verts is a gluten free and vegetarian recipe with 4 servings. This recipe covers 9% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 2g of protein, 12g of fat, and a total of 135 calories. If you have sea scallops, parsley, kosher salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Combine first 5 ingredients in a bowl. Stir in 1/8 teaspoon pepper.

Ingredients you will need

Pepper

Equipment you will use

Bowl

Bring 2 quarts water to a boil.

Ingredients you will need

Water

Add beans; cook 3 minutes.

Ingredients you will need

Beans

Drain. Melt butter in a nonstick skillet over medium heat; cook 3 minutes.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add shallot mixture and beans; cook 1 minute.

Ingredients you will need

Shallot

Beans

Remove from heat.

Heat a large skillet over high heat.

Equipment you will use

Frying Pan

Add oil. Pat scallops dry; sprinkle with salt and 1/4 teaspoon pepper.

Ingredients you will need

Scallops

Pepper

Salt

Cooking Oil

Add scallops to pan; cook 2 minutes on each side or until done.

Ingredients you will need

Scallops

Equipment you will use

Frying Pan

Serve with beans.

Ingredients you will need

Beans

Equipment

Bowl

Frying Pan

Ingredients

Servings:

0teaspoons

black pepper, divided 2Tbsps

butter 2Tbsps

canola oil 1teaspoons

Dijon mustard 1Tbsp

dry white wine 340grams

haricots verts, trimmed 0teaspoons

kosher salt 1Tbsp

fresh lemon juice 2Tbsps

chopped parsley 680grams

sea scallops (about 16)2Tbsps

finely chopped shallots 2liters

water

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Scallops can be paired with Chardonnay, Chenin Blanc, and Pinot Noir. 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. One wine you could try is Laguna Winery Russian River Chardonnay. It has 4.5 out of 5 stars and a bottle costs about 29 dollars.