Look for diver-caught sea scallops from Mexico for the most sustainable choice.
Cooking Light AUGUST 2012
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.
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