Scallop Salad with Haricot Vert Green Beans
Elevate your salad game with this stunning Scallop Salad with Haricot Vert Green Beans, a vibrant dish that’s as elegant as it is flavorful. Juicy, golden-seared sea scallops are paired with crisp, blanched haricot vert, peppery arugula, and sweet cherry tomatoes, all tossed in a zesty homemade lemon-Dijon vinaigrette. This recipe strikes the perfect balance between light and satisfying, making it ideal for a dinner party centerpiece or an indulgent yet healthy weekday meal. With just 25 minutes from start to finish, this salad is a quick and impressive way to bring gourmet flavors to your table. Garnish with fresh dill for a burst of freshness, and enjoy a symphony of textures and tastes in every bite! Perfect for seafood lovers, this dish is a feast for the eyes and the palate.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 12 pieces Sea scallops
- 200 grams Haricot vert (thin green beans)
- 100 grams Arugula
- 10 pieces Cherry tomatoes
- 4 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 2 tablespoons Lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon Honey
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 sprigs Fresh dill (optional, for garnish)
Instructions
Rinse the sea scallops under cold water and pat them dry with paper towels. Season both sides with a pinch of salt and black pepper.
Bring a pot of salted water to a boil. Add the haricot vert and blanch for 2 minutes until bright green and tender-crisp. Drain and immediately transfer to a bowl of ice water to stop the cooking. Once cool, drain and set aside.
In a small bowl, whisk together 2 tablespoons of olive oil, lemon juice, Dijon mustard, honey, and a pinch of salt and pepper to make the vinaigrette. Set aside.
Heat a large skillet over medium-high heat and add 2 tablespoons of olive oil and the unsalted butter. When the butter is melted and starts to foam, add the scallops to the skillet, ensuring they are not crowded. Sear for 2-3 minutes on one side until a golden crust forms, then flip and cook for another 1-2 minutes on the other side. Remove from heat and set aside.
In a large mixing bowl, toss the arugula, blanched haricot vert, and halved cherry tomatoes with the prepared vinaigrette until evenly coated.
Divide the salad between two plates. Place 6 seared scallops on top of each salad. Garnish with fresh dill if desired.
Serve immediately and enjoy your fresh Scallop Salad with Haricot Vert Green Beans!
Nutrition Facts
Calories |
568 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.1 g | 45% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 2469 mg | 107% | |
| Total Carbohydrate | 16.1 g | 6% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 9.5 g | ||
| Protein | 44.6 g | 89% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 158 mg | 12% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 1197 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
