Seared Scallops with Haricots Verts

Photo: Johnny Autry; Styling: Cindy Barr

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

Yield: Serves 4 (serving size: 4 scallops and 3/4 cup beans)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 284
  • Fat: 12.7g
  • Saturated fat: 3.4g
  • Monounsaturated fat: 5.6g
  • Polyunsaturated fat: 2.6g
  • Protein: 30.4g
  • Carbohydrate: 11.7g
  • Fiber: 3g
  • Cholesterol: 68mg
  • Iron: 1.6mg
  • Sodium: 446mg
  • Calcium: 79mg


  • 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. 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.
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