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Scallops and Haricots Verts with Creamy Bacon Vinaigrette

Scallops and Haricots Verts with Creamy Bacon Vinaigrette

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  • 6 slices thick-cut bacon, cut crosswise into 1/2-inch strips
  • 12 ounces haricots verts, trimmed, cut crosswise into 1 1/2-inch pieces
  • 2 pounds sea scallops, side muscles removed
  • 3/4 cup white wine vinegar
  • 2 1/4 teaspoons Dijon mustard
  • 6 tablespoons whipping cream
  • 4 teaspoons chopped fresh dill

Recipe Preparation

  • Sauté bacon strips in heavy large skillet over medium heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels to drain. Reserve skillet and drippings.

  • Cook beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain; transfer to large bowl. Cover bowl loosely with foil.

  • Heat drippings in reserved skillet over medium heat. Sprinkle scallops with salt and pepper. Working in batches, add scallops to skillet; cook until browned, about 2 minutes per side. Transfer to bowl with beans; cover loosely with foil. Reserve skillet.

  • Whisk vinegar, water, and mustard into drippings in reserved skillet. Boil over high heat until reduced by half, stirring frequently and scraping up browned bits, about 7 minutes. Stir in whipping cream; bring sauce to boil. Season to taste with salt and pepper.

  • Add bacon to bowl with beans and scallops; mix gently. Divide mixture among 6 plates. Drizzle with sauce, sprinkle with dill, and serve.

Recipe by Betty Rosbottom,Reviews Section

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