Seared Scallops with Haricots Verts
Look for diver-caught sea scallops from Mexico for the most sustainable choice.
Recipe by Cooking Light August 2012
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06/07/2013
Thought this was okay. I agree, took quite a bit of time and harder to make than it needed to be.
08/13/2012
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.
08/07/2012
Wonderful taste.
08/02/2012
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.
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