| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Salads |
8 |
Servings |
INGREDIENTS
| 3/4 |
c |
Olive oil |
| 1/4 |
c |
Sherry vinegar |
|
|
Fresh tarragon |
|
|
Fresh savory |
|
|
Salt, pepper |
| 2 1/2 |
lb |
Sm tender green beans * |
| 1/2 |
c |
Unsalted butter |
| 1 1/2 |
lb |
Bay scallops |
| 1/3 |
c |
Mayonnaise |
| 2/3 |
c |
Sour cream |
| 1 |
ts |
Lemon juice, or to taste |
| 1 |
tb |
Chopped green onions ** |
INSTRUCTIONS
VINAIGRETTE
SALAD
*Note: Green beans should be trimmed. **Use green tops of onions only. To
make vinaigrette, combine oil, vinegar, tarragon and savory and season to
taste with salt and pepper. Shake well in covered jar. To make salad, cook
beans in large pot of boiling salted water until just crisp-tender. Drain.
Place beans in cold water to stop cooking, drain and refrigerate. Melt
butter in skillet over medium heat. Saute scallops just until done, 1 to 2
minutes. Chill scallops. Just before serving, combine mayonnaise, sour
cream, lemon juice and green onions. Toss scallops in mixture. Combine
beans with vinaigrette. Arrange beans in form of nest on serving dish.
Place scallops in center. Sprinkle with additional savory.
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