Scallops and Haricots Verts with Creamy Bacon Vinaigrette

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

Ingredients

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

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