Scallops and Haricots Verts with Creamy Bacon Vinaigrette

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

Ingredients

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

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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