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!!