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Main dishes

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 tasty dish for two features our no-fail method for tangy, delicate seared scallops, served with tender green beans and toasted almonds.
20 min
50 min
2 servings
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What You Need

cup  KRAFT Lite House Italian Dressing, divided
lb.  sea scallops (about 6 large)
lb.  fresh green beans, trimmed
Tbsp.  lemon juice
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 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.
Prepare using thawed frozen green beans.
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