Seared Scallops with Haricots Verts

Seared Scallops with Haricots Verts Recipe
Photo: Johnny Autry; Styling: Cindy Barr
Look for diver-caught sea scallops from Mexico for the most sustainable choice.


Serves 4 (serving size: 4 scallops and 3/4 cup beans)

Recipe from

Cooking Light

Nutritional Information

Calories 284
Fat 12.7 g
Satfat 3.4 g
Monofat 5.6 g
Polyfat 2.6 g
Protein 30.4 g
Carbohydrate 11.7 g
Fiber 3 g
Cholesterol 68 mg
Iron 1.6 mg
Sodium 446 mg
Calcium 79 mg


2 tablespoons finely chopped shallots
2 tablespoons chopped parsley
1 tablespoon fresh lemon juice
1 tablespoon dry white wine
1/2 teaspoon Dijon mustard
3/8 teaspoon black pepper, divided
2 quarts water
12 ounces haricots verts, trimmed
1 1/2 tablespoons butter
2 tablespoons canola oil
1 1/2 pounds sea scallops (about 16)
1/4 teaspoon kosher salt


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 minute. 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.

Christine Burns Rudalevige,

Cooking Light

August 2012
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