Sauteed String Beans And Bay Scallops
Nutrition
Calories: 482.87 kcalCarbohydrates: 42.84 gProtein: 25.12 gFat: 21.11 gSaturated Fat: 9.29 gCholesterol: 71.77 mgSodium: 190.92 mgFiber: 3.26 gVitamin A: 24.513 IUCalcium: 64.62 mgIron: 3.33 mg
Ingredients
- 1/2 lb string beans trimmed, cut French-style
- 1 red bell pepper seeded, cut into thin strips
- 1 lb bay scallops or sea scallops quartered
- Juice of 1/2 lemon
- 1-1/2 cup all-purpose flour
- 4 tbsp unsalted butter approximately
- 2 tbsp olive oil
- 2 shallots minced
- 2 cloves garlic minced
- 1/2 cup dry white wine
- Salt and freshly ground black pepper
- 1 tbsp chopped fresh basil or 1/2 tsp dried basil
- 1 tbsp chopped fresh parsley
Instructions
- Preheat the oven to 350°F. Cook the beans in boiling salted water for 2 minutes. Rinse under cold running water; drain.
- Cook the pepper in another pot of boiling salted water for 2 minutes. Rinse under cold running water; drain.
- Sprinkle the scallops with the lemon juice and dust them lightly with the flour.
- Melt 2 tablespoons of the butter in 1 tbsp of the oil in a large skillet over medium-high heat. Add half the scallops and cook, stirring constantly until golden, about 3 minutes. Add half the shallots and half the garlic. Toss thoroughly. Transfer to a baking dish.
- Add the remaining butter and oil Sauté the remaining scallops until golden; add the remaining shallots and garlic. Transfer to the baking dish. Toss in the beans and pepper and mix thoroughly.
- Pour the wine into the same skillet and cook over medium-high heat, scraping the sides and bottom of the pan, until thick and syrupy, about 4 minutes.
- Pour this sauce over the scallop-vegetable mixture and add salt and pepper to taste.
- Bake, uncovered, 20 minutes.
- Sprinkle with the basil and parsley.
- Serve over Hot Steamed Rice.