Pan-Seared Scallops for Two

Ingredients

• 2 Tbsp planters almonds toasted sliced
• 0.3 tsp dill weed 
• 0.5 lb green beans fresh trimmed
• 1 Tbsp juice of lemon 
• 0.3 cup lite house dressing italian divided kraft
• 0.5 lb sea scallops ( 6 large)

Equipment

• frying pan

Directions

1. Pour 2 Tbsp. dressing over scallops in shallow dish; turn to evenly coat both sides of each scallop. Refrigerate 30 min. to marinate.
2. Cook beans in remaining dressing in large skillet on medium-high heat 5 min. or until crisp-tender, stirring occasionally.
3. Add lemon juice and dill; toss to coat. Cook 1 min., stirring frequently. Top with nuts.
4. Remove from heat; cover to keep warm.
5. Remove scallops from marinade; discard marinade.
6. Heat large nonstick skillet on medium heat.
7. Add scallops; cook 4 min. on each side or until opaque and lightly browned on both sides.
8. Serve with the beans.