Photo: Johnny Autry; Styling: Cindy Barr
Yield
Serves 4 (serving size: 4 scallops and 3/4 cup beans)

Look for diver-caught sea scallops from Mexico for the most sustainable choice.

How to Make It

Step 1

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

Step 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.

Step 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.

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