Green Bean Nest With Scallop Eggs

Recipe Ingredients

		Vinaigrette
3/4 cup	177ml	Olive oil
1/4 cup	59ml	Sherry vinegar
		Fresh tarragon
		Fresh savory
		Salt - pepper
		Salad
2 1/2 lbs	1135g / 40oz	Sm tender green beans *
1/2 cup	99g / 3.5oz	Unsalted butter
1 1/2 lbs	681g / 24oz	Bay scallops
1/3 cup	78ml	Mayonnaise
2/3 cup	157ml	Sour cream
1 teaspoon	5ml	Lemon juice - or to taste
1 tablespoon	15ml	Green onions - chopped **

Recipe Instructions

*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.

Source:
Cooking Light, June 1995, page 128

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