Seared Scallops with Haricots Verts

Ingredients

• 0.4 teaspoon pepper black divided
• 1.5 tablespoons butter 
• 2 tablespoons canola oil 
• 0.5 teaspoon dijon mustard 
• 1 tablespoon cooking wine dry white
• 12 ounces haricots verts trimmed
• 0.3 teaspoon kosher salt 
• 1 tablespoon juice of lemon fresh
• 2 tablespoons parsley chopped
• 1.5 pounds sea scallops ( 16)
• 2 tablespoons shallots finely chopped
• 2 quarts water 

Equipment

• bowl
• frying pan

Directions

1. Combine first 5 ingredients in a bowl. Stir in 1/8 teaspoon pepper.
2. Bring 2 quarts water to a boil.
3. Add beans; cook 3 minutes.
4. Drain. Melt butter in a nonstick skillet over medium heat; cook 3 minutes.
5. Add shallot mixture and beans; cook 1 minute.
6. Remove from heat.
7. Heat a large skillet over high heat.
8. Add oil. Pat scallops dry; sprinkle with salt and 1/4 teaspoon pepper.
9. Add scallops to pan; cook 2 minutes on each side or until done.
10. Serve with beans.