Scallops and Haricots Verts with Creamy Bacon Vinaigrette

Name: Scallops and Haricots Verts with Creamy Bacon Vinaigrette
Yield: 6 Servings
Ingredients: 6 slices thick-cut bacon, cut crosswise into 1/2-inch strips; 12 ounces haricots verts, trimmed, cut crosswise into 1 1/2-inch pieces; 2 pounds sea scallops, side muscles removed; 3/4 cup white wine vinegar; 3/4 cup water; 2 1/4 teaspoons Dijon mustard; 6 tablespoons whipping cream; 4 teaspoons chopped fresh dill

By Betty RosbottomPhotography by Brian Leatart

March 31, 2004

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