Green bean nest with scallop eggs

8 Servings

Ingredients

Quantity Ingredient
¾ cup Olive oil
¼ cup Sherry vinegar
Fresh tarragon
Fresh savory
Salt, pepper
2½ pounds Sm tender green beans *
½ cup Unsalted butter
1½ pounds Bay scallops
⅓ cup Mayonnaise
⅔ cup Sour cream
1 teaspoon Lemon juice, or to taste
1 tablespoon Chopped green onions **

Directions

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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