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