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Green Bean Nest with Scallop Eggs

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Recipe

 

Yield

8 servings

Prep

20 min

Cook

20 min

Ready

40 min
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
vinaigrette
¾ cup olive oil
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¼ cup sherry vinegar
1 x tarragon leaves
fresh
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1 x savory
fresh
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1 x salt and black pepper
to taste
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salad
2 ½ pounds green beans
small, tender, trimmed
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½ cup butter, unsalted
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1 ½ pounds bay scallops
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cup mayonnaise
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cup sour cream
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1 teaspoon lemon juice
to taste
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1 tablespoon scallions, spring or green onions
green tops only
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Ingredients

Amount Measure Ingredient Features
vinaigrette
177 ml olive oil
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59 ml sherry vinegar
1 x tarragon leaves
fresh
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1 x savory
fresh
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1 x salt and black pepper
to taste
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salad
1.1 kg green beans
small, tender, trimmed
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118 ml butter, unsalted
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680.4 g bay scallops
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79 ml mayonnaise
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158 ml sour cream
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5 ml lemon juice
to taste
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15 ml scallions, spring or green onions
green tops only
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 299g (10.5 oz)
Amount per Serving
Calories 50073% from fat
 % Daily Value *
Total Fat 40g 62%
Saturated Fat 13g 66%
Trans Fat 0g
Cholesterol 87mg 29%
Sodium 317mg 13%
Total Carbohydrate 4g 4%
Dietary Fiber 5g 19%
Sugars g
Protein 46g
Vitamin A 31% Vitamin C 40%
Calcium 18% Iron 23%
* based on a 2,000 calorie diet How is this calculated?
 
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