Pan-Seared Sea Scallops and Green Beans Amandine for Two

Pan-Seared Sea Scallops and Green Beans Amandine for Two recipe

photo by:kraft

This sensible—and romantic—dish for two features our no-fail method for tangy, delicate seared scallops alongside tender green beans topped with crunchy, toasted almonds.

time

prep:

20 min

total:

50 min

servings

total:

2 servings

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What You Need

1/4

cup KRAFT Lite House Italian Dressing, divided

1/2

lb. sea scallops (about 6 large)

1/2

lb. fresh green beans, trimmed

Tbsp. lemon juice

1/4

tsp. dill weed

Tbsp. PLANTERS Sliced Almonds, toasted

Make It

POUR 2 Tbsp. dressing over scallops in shallow dish; turn to evenly coat both sides of each scallop. Refrigerate 30 min. to marinate.

COOK beans in remaining dressing in large skillet on medium-high heat 5 min. or until crisp-tender, stirring occasionally. Add lemon juice and dill; toss to coat. Cook 1 min., stirring frequently. Top with nuts. Remove from heat; cover to keep warm.

REMOVE scallops from marinade; discard marinade. Heat large nonstick skillet on medium heat. Add scallops; cook 4 min. on each side or until opaque and lightly browned on both sides. Serve with the beans.

Kraft Kitchens Tips

Substitute

Substitute 2 skinless salmon fillets (1/2 lb.) or 1/2 lb. uncooked peeled deveined large shrimp for the scallops.

Substitute

Prepare using thawed frozen green beans.

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jilljstroh01

posted:3/30/2008

Green beans were great. But needed more cooking if you use fresh green beans

karentooley

posted:3/17/2008

Easy-yes. Yummy-yes, but I love scallops and green beans so I'm easy to please. From a recipe perspective, though, it was just okay. The italian dressing did not infuse much flavor into the scallops...maybe just a lighter alternative to butter?? And maybe stick with fresh scallops - mine were frozen then thawed but there was so much liquid in the scallops that when I sauteed them there was about 1/4 inch of liquid in the pan so there was no chance of browning the scallops which I would have liked. And I don't know what I'm doing wrong, but when I sautee green beans for 5 minutes, they are no different than raw. I had to steam them first to get the softer consistency i wanted, THEN I sauteed them in the dressing with the almonds and it was good.

copperandteddi

posted:7/29/2007

This is a very easy receipe to make. It was delicious. Will make this again

PattiBeard

posted:7/14/2007

Excellent meal and easy to prepare - my husband actually made dinner!!!

kimby83

posted:6/27/2007

I have made this several times. It is so easy and SOOO good!

suzmuffin

posted:5/12/2007

My husband is not a fan of scallops, but I loved this recipe--especially the green beans. I love seeing fish and seafood recipes.

swneville

posted:4/10/2007

had a chance to view your magazine for the first time this week. I fixed this for our girls night--what a hit. I am cooking it tonight for my husband--I am sure that he will love it

barcheever

posted:3/3/2007

I have seen this recipe before.I will try this one this week-end but I do beleive that it will be a hit.