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Seared Scallops with Haricots Verts

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.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.