Scallops and Haricots Verts with Creamy Bacon Vinaigrette

Ingredients

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

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