Scallops and Haricots Verts with Creamy Bacon Vinaigrette

Dinner at our house lately has pretty much been whatever Groomer Seafood is featuring as their Special of the Week! I just can’t get over the selection, quality and freshness of their fish! I want to TRY IT ALL! Any day now, I’m fully expecting my guys to announce a “Seafood Overload”! Tonight we tried their Mano de Leon Baja Scallops. According to Groomer’s Newsletter:

“Scallops in general are a summer-time seafood favorite and these “Mano de Leon” scallops are unequaled in both quality and taste.  The unique “Mano de Leon” name was given by local fisherman based on a resemblence in both color and size to a giant lion’s paw.  These scallops are also called Baja diver scallops because they are harvested by skin divers off the Baja California peninsula on the Pacific side of Mexico.  This differs from the majority of scallops which are harvested by dredging the sand bottom with nets and trawls.  As a result these dredged scallops collect sand granules and can have a gritty texture.  The hand caught Baja scallop has no sand or grit and has a flavor prized by top level chefs around the world.  Furthermore our Mano de Leon’s are “dry packed” meaning that they are pure natural meat as opposed to the more common “wet” scallops which are infused with water or sodium tripolyphosphate (STP).  These scallops are the best we at Groomer’s have ever tasted and are perfect for pan searing or grilling.”

Sounds wonderful to me! Years ago, I found a recipe in Bon Appetit magazine, and with a bit of tweaking through the years have adopted it as my “go to” recipe for scallops. It’s made with haricots verts (french green beans…see Note in red at bottom of previous post) and bacon.  What’s not to love about green beans and bacon?

Liz’s Note: Be very careful not to overcook the scallops…2 minutes per side is about perfect. If  overcooked, they become tough.

Scallops and Haricots Verts with Creamy Bacon Vinaigrette

Scallops and Haricots Verts with Creamy Bacon Vinaigrette

Printable Recipe


  • 6 slices thick-cut bacon, cut crosswise into 1/2 inch strips
  • 12 oz haricots verts
  • 2 lbs sea scallops, side muscles removed
  • 1/2 cup white wine
  • 1/4 cup white wine vinegar
  • 3/4 cup water
  • 2 1/4 teaspoons Dijon mustard
  • 6 tablespoons whipping cream
  • 4 teaspoons chopped fresh dill


Saute bacon strips in heavy skillet (cast iron if you have one) over medium heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels to drain. Reserve skillet and 2 tablespoons drippings.

Cook beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain; transfer to large bowl, and cover loosely with foil.

Heat drippings in reserved skillet over medium heat. Pat scallops dry with paper towel, and sprinkle with salt and pepper. Working in batches, add scallops and cook until browned, about 2 minutes per side. Transfer to bowl with beans, cover loosely with foil. Reserve skillet.

Whisk wine, water, vinegar and mustard into drippings into reserved skillet, boil over high heat until reduced by half stirring frequently an scraping up browned bits, about 7 minutes. Stir in whipping cream; bring sauce to a boil and season to taste with salt and pepper.

Add bacon to bowl with beans and scallops; mix gently. Divide mixture among 6 plates, drizzle with sauce and sprinkle with dill.


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