Scallops and Haricots Verts with Creamy Bacon Vinaigrette

Scallops and Haricots Verts with Creamy Bacon Vinaigrette
Photo by BRIAN LEATART

Ingredients

  • 4 teaspoons fresh dill
  • 6 slices thick-cut bacon
  • 2 pounds sea scallops
  • ¾ cup white wine vinegar
  • ¾ cup water
  • 6 tablespoons whipping cream
  • 2 ¼ teaspoons Dijon mustard
  • + 1 more ingredients
    • 12 ounces haricots verts

Sauté bacon strips in heavy large skillet over medium heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels to drain. Reserve skillet and drippings. Cook beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain; transfer to large bowl. Cover ...

View full recipe at Epicurious

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