scallops and beans and corn, oh my!

I was flying solo this weekend and was on the fence about dinner.  I had scallops in the freezer, along with green beans and corn.  I didn't quite know what to do with them.  But they looked delicious.  So I let them defrost and started planning.






I decided to do very little with the scallops other than a sear; I found the recipe on the Food Network website AND I followed the directions.  Some of the comments mentioned the pepper and they were right - the pepper gave the scallops a really amazing taste.  Highly recommended. 

The green beans and corn, I did something completely different.  I dried the beans and put a little olive oil in a pan.  I cooked the beans until the started to cook through, then I added the corn.  Everything had a nice hue, having cooked through (probably 8 minutes on the beans, 3-4 with the corn).  I topped with a little feta cheese and covered.  The cheese melted and when served, I sprinkled the concoction with toasted pine nuts. 

Exquisite.  I would totally make this again.  Served with a vintage Lion's Lair.  Excellent Saturday night!

Green beans

I love vegetables.  I love farmers' markets.  I have fresh green beans, pine nuts, and feta cheese.  Together, it all sounds really good to me.  So this recipe is adapted from several other recipes.  Yum.  

Ingredients
1/3 pound fresh green beans, ends trimmed, blanched in boiling salted water
1 tablespoon unsalted butter
1 tablespoon pine nuts
1 teaspoon fresh lemon juice
Sprinkle of feta cheese

Directions
 
Drain green beans well and pat dry.

Toast the pine nuts. When toasted, add the green beans with a little butter and toss to coat evenly. Cook just enough to warm through, about 1 minute. Add the lemon juice, sprinkle with feta cheese, and serve immediately.