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Scallops and hericots verts with creamy bacon vinaigrette

Ingredients: 6 Slice(s) bacon; cut into 1/2 inch pcs 12 Ounce(s) hericot verts; trimmed, 1 1/2 in pcs 2 Pound(s) sea scallops; muscles removed 3/4 Cup(s) white wine vinegar 12 Tablespoon(s) water 2 1/4 Teaspoon(s) dijon mustard 3/8 Cup(s) heavy cream 4 Teaspoon(s) dill Directions: Saute bacon strips in heavy large skillet over medium heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels to drain. Reserve skillet and drippings. Cook beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain; transfer to large bowl. Cover bowl loosely with foil. Heat drippings in reserved skillet over medium heat. Sprinkle scallops with salt and pepper. Working in batches, add scallops to skillet; cook until browned, about 2 minutes per side. Transfer to bowl with beans; cover loosely with foil. Reserve skillet. Whisk vinegar, water, and mustard into drippings in reserved skillet. Boil over high heat until reduced by half, stirring fequently and scraping up browned bits, about 7 minutes. Stir in whipping cream; bring sauce to boil. Season to taste with salt and pepper. Add bacon to bowl with beans and scallops; mix gently. Divide mixture among 6 plates. Drizzle with sauce, sprinkle with dill, and serve. Contributor: Bon appetit April 2004
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