Sunday, March 16, 2014

SCALLOPS WITH HARICOTS VERTS ENJOY DAN:

SEARED SCALLOPS WITH HARICOTS VERTS (GREEN BEANS) by CHEF DAN:
Serves 4

INGREDIENTS:
3/4-pound fresh scallops
2 tablespoon butter
1 tablespoon olive oil
Juice from 1 Meyer lemon, about 1 tablespoon
1 tablespoon white wine
1/2-teaspoon whole grain mustard
1/2-teaspoon red pepper flakes
2 quarts of water
12 ounces haricots vets, trimmed
Sea salt to taste


DIRECTIONS:
1.   Mix first 7 ingredients in a bowl.
2.   Bring 2 quarts of salted water to a boil.
3.   Add green beans and cook 3 minutes, drain.
4.    Melt the oil in a skillet over medium-heat and when sizzling.
5.   Add shallot mixture and beans; cook 1 minute.
6.   Remove from heat.
7.   Heat a large skillet over medium-high heat add butter and when sizzling.
8.   Pat scallops dry and sprinkle with a little salt and pepper.
9.   Add scallops to the pan do not let scallops touch each other.
10.                Cook 1 minutes on each side.
11.                Serve with the beans.

ENJOY DAN:                 BON-APPETITE!!



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