Seared Scallops with Haricots Verts

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

Preparation

1. 1. Combine first 5 ingredients in a bowl. Stir in 1/8 teaspoon pepper.
2. 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. 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.