Seared Scallops with Haricots Verts from Cooking Light

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

Yield: 4 servings ( Serving Size: 4 scallops & 3/4 cups beans )
Community Recipe from


  • 2 tablespoon(s) finely chopped shallots
  • 2 tablespoon(s) chopped parsley
  • 1 tablespoon(s) fresh lemon juice
  • 1 tablespoon(s) dry white wine
  • 1/2 teaspoon(s) dijon mustard
  • 3/8 teaspoon(s) black pepper divided
  • 2 quart(s) water
  • 12 ounce(s) haricots verts trimmed
  • 1 1/2 tablespoon(s) butter
  • 2 tablespoon(s) canola oil
  • 1 1/2 pound(s) sea scallops (about 16)
  • 1/4 teaspoon(s) 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 minutes. 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.

  4. CALORIES: 284 FAT: 12.7g (sat.3.4g, mono.5.6g, poly2.6g) PROTEIN: 30.4g
  5. CARB: 11.7g FIBER: 3g CHOL: 68mg IRON: 16mg SODIUM: 446mg
  6. CALC: 79mg
September 2012

This recipe is a personal recipe added by marybillingsley and has not been tested or endorsed by MyRecipes.

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