Photo: Johnny Autry; Styling: Cindy Barr
Yield
Serves 4 (serving size: 4 scallops and 3/4 cup beans)

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

How to Make It

Step 1

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

Step 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.

Step 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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Ratings & Reviews

4theluvOcheese's Review

DeborahCross
June 07, 2013
Thought this was okay. I agree, took quite a bit of time and harder to make than it needed to be.

DeborahCross's Review

4theluvOcheese
August 14, 2012
Pretty easy to make (even though it does use 2 skillets and a saucepan, so more clean up), and totally delicious. My husband who never really had scallops before and isn't a big vegetable eater, really loved it. A splurge because diver scallops are generally not cheap, but worth it for a special meal or just any night - I made it on a Monday after work and the gym. I would definitely make this again.

JimMarltonNJ's Review

1Woodlandcook
August 07, 2012
Wonderful taste.

cdegroff67's Review

JimMarltonNJ
August 02, 2012
The recipe was okay. However, this was printed in the Quick and Easy Meals in 20 Minutes section (or whatever they call it in the printed magazine), and they are on crack. It takes 45-50 minutes, and also uses up a ton of pots and pans. The scallop part is pretty basic - it's the haricots verts that's complicated.

1Woodlandcook's Review

cdegroff67
July 27, 2012
N/A