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Ingredients Jump to Instructions ↓

  1. Vinaigrette

  2. 3/4 cup 177ml Olive oil

  3. 1/4 cup 59ml Sherry vinegar

  4. Fresh tarragon

  5. Fresh savory

  6. Salt - pepper

  7. Salad

  8. 2 1/2 lbs 1135g / 40oz Sm tender green beans

  9. 1/2 cup 99g / 3 1/2oz Unsalted butter

  10. 1 1/2 lbs 681g / 24oz Bay scallops

  11. 1/3 cup 78ml Mayonnaise

  12. 2/3 cup 157ml Sour cream

  13. 1 teaspoon 5ml Lemon juice - or to taste

  14. 1 tablespoon 15ml Chopped green onions **

Instructions Jump to Ingredients ↑

  1. * Green beans should be trimmed.

  2. ** Use green tops of onions only.

  3. To make vinaigrette, combine oil, vinegar, tarragon and savory and season to taste with salt and pepper.

  4. 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.

  5. Melt butter in skillet over medium heat. Saute 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.

  6. Arrange beans in form of nest on serving dish. Place scallops in center. Sprinkle with additional savory.

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