Scallop Provencal with Quinoa and Green Beans

Scallops

• 1 pound fresh bay or sea scallops
• Sea salt salt and freshly ground black pepper
• All-purpose flour, for dredging
• 4 tablespoons unsalted butter, divided
• 1/2 cup chopped shallots (2 large)
• 1 garlic clove, minced
• 1/4 cup chopped fresh flat-leaf parsley leaves
• 1/3 cup dry white wine
• 1 lemon, cut in 1/2
• 1/4 cup heavy cream 

Quinoa

• 1 cup quinoa
• 2 cups water or chicken stock

Green Beans

• 1/2 pound fresh green beans
• 1 tablespoon unsalted butter
• salt and pepper

Directions

If you're using bay scallops, keep them whole. If you're using sea scallops, cut each one in half horizontally. Sprinkle with salt and pepper, toss with flour, and shake off the excess. In a very large saute pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in one layer. Lower the heat to medium and allow the scallops to brown lightly on one side without moving them, then turn and brown lightly on the other side. This should take 3 to 4 minutes, total, remove to plate for carry over cooking . Melt 2 tablespoons of the butter in the pan , then add the shallots, garlic, and parsley and saute for 2 more minutes. Add the wine, cook for a few minutes, til reduced and taste for seasoning. Finish with heavy cream and then serve hot with a squeeze of lemon juice.

  

Prepare quinoa by thoroughly rinsing under running water (quinoa seeds have a coating of bitter-tasting chemicals called saponins, that make their seeds less-palatable to birds and other seed-eaters.) Combine quinoa with stock and bring to a boil. Reduce heat to medium and cook until water in evaporated. Cover for 5 minutes then fluff with with a fork. 

Blanch green beans in boiling water for 3 minutes and then shock in an ice bath. Dry the green beans, melt one tablespoon of butter over medium heat, saute green beans till tender crisp. Season with salt and pepper, to taste.