St. scallops with haricots verts

Thaw the scallops according to the instructions and let them drain on kitchen paper. Boil the haricot verts in plenty of boiling water with salt in approx. 5 min. Al dente. Drain them in a sieve.

Grate the yellow skin thinly from the lemon and squeeze out the fruit. Whisk in a bowl a dressing of 3 tbsp oil, 1 tbsp lemon juice and to taste salt and pepper.

Dab the scallops dry, mix them with 1 tbsp oil and salt and pepper. Heat a frying pan with non-stick coating. Stir fry the scallops in about 2 min. Just until done. Put them in the bowl with dressing.

Stir-fry the haricots for 2 minutes in the pan. Spoon the haricots verts on the shells and scoop everything lightly. Divide the dish over 4 warm plates or shells. Sprinkle the pink pepper over it. Tasty with warm roasted white bread.