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

Pan-Seared Sea Scallops and Green Beans Amandine for Two

3.9
(30) 18 Reviews
Prep Time
20
min.
Total Time
50
min.
Servings

2 servings

This tasty dish for two features our no-fail method for tangy, delicate seared scallops, served with tender green beans and toasted almonds.

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What You Need

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Make It

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  • 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.

Substitute

Substitute 2 skinless salmon fillets (1/2 lb.) or 1/2 lb. uncooked peeled deveined large shrimp for the scallops. Note, some fish is treated during processing to retain moisture upon thawing. Use untreated fish if possible since it has significantly less sodium (400mg less per 100g) than treated fish.

Substitute

Prepare using thawed frozen green beans.

Servings

  • 2 servings

Nutritional Information

Serving Size 2 servings
AMOUNT PER SERVING
Calories 230
% Daily Value
Total fat 4.5g
Saturated fat 0.5g
Cholesterol 45mg
Sodium 1010mg
Carbohydrate 17g
Dietary fiber 4g
Sugars 3g
Protein 27g
   
Vitamin A 15 %DV
Vitamin C 10 %DV
Calcium 8 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • CSMITH7C |

  • Nandec |

    Glad to find a good and easy recipe for scallops! Substituted Zesty Italian and canned green beans (drained) because it was what I had. Served it with rice. Would like to make again with fresh green beans.

  • m.cosman |

    I was skeptical about the green beans, but the Italian dressing on them was really good. I used frozen scallops full of water, so they were more like steamed than seared. Eating a bite of green beans at the same time as a scallop was a taste sensation. Next time, maybe i will try putting the lemon on the scallops instead of the beans.

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