Green Bean Nest with Scallop Eggs
Yield
8 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| vinaigrette | |||
| ¾ | cup |
olive oil
|
|
| ¼ | cup |
sherry vinegar
|
|
| 1 | x |
tarragon leaves
fresh |
*
|
| 1 | x |
savory
fresh |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| salad | |||
| 2 ½ | pounds |
green beans
small, tender, trimmed |
|
| ½ | cup |
butter, unsalted
|
|
| 1 ½ | pounds |
bay scallops
|
|
| ⅓ | cup |
mayonnaise
|
|
| ⅔ | cup |
sour cream
|
|
| 1 | teaspoon |
lemon juice
to taste |
|
| 1 | tablespoon |
scallions, spring or green onions
green tops only |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| vinaigrette | |||
| 177 | ml |
olive oil
|
|
| 59 | ml |
sherry vinegar
|
|
| 1 | x |
tarragon leaves
fresh |
*
|
| 1 | x |
savory
fresh |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| salad | |||
| 1.1 | kg |
green beans
small, tender, trimmed |
|
| 118 | ml |
butter, unsalted
|
|
| 680.4 | g |
bay scallops
|
|
| 79 | ml |
mayonnaise
|
|
| 158 | ml |
sour cream
|
|
| 5 | ml |
lemon juice
to taste |
|
| 15 | ml |
scallions, spring or green onions
green tops only |
|
Directions
To make vinaigrette, combine oil, vinegar, tarragon and savory and season to taste with salt and pepper. Shake well in covered jar.
To make salad, cook beans in large pot of boiling salted water until just crisp-tender.
Drain. Place beans in cold water to stop cooking, drain and refrigerate.
Melt butter in skillet over medium heat.
Sauté scallops just until done, 1 to 2 minutes. Chill scallops.
Just before serving, combine mayonnaise, sour cream, lemon juice and green onions.
Toss scallops in mixture. Combine beans with vinaigrette.
Arrange beans in form of nest on serving dish.
Place scallops in center.
Sprinkle with additional savory.
