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Seared Scallops with Haricots Verts Recipe

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This recipe for Seared Scallops with Haricots Verts, by , is from Eileen's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Eileen Kelly

Category:
Category:

Ingredients:  
Ingredients:  
2 Tble finely chopped shallots
2 Tble chopped parsley
1 Tble fresh lemon juice
1 Tble dry white wine
tsp dijon mustard
⅜ tsp black pepper, divided
2 quarts water
12 ounces haricots verts, trimmed
1 Tble butter
2 Tble canola oil
1 pounds sea scallops (about 16)
tsp kosher salt

Directions:
Directions:
Combine first 5 ingredients in a bowl. Stir in ⅛ tsp pepper. Bring 2 quarts to a boil. Add beans; cook 3 minutes. Drain. Melt butter in nonstick skillet over medium heat; cook 3 minutes. Add shallot mixture and beans; cook 1 minute. Remove from heat. Heat a large skillet over high heat. Add oil. Pat scallops dry; sprinkle with salt and tsp pepper. Add scallops to pan; cook 2 minutes on each cider until done. Serve with beans.

Number Of Servings:
Number Of Servings:
4 servings
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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