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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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Break off any woody parts of the asparagus stalks. Bring lightly salted water to boil in a medium skillet, add Canadian bacon 1. Arrange bacon slices in a single layer on a paper-towel-lined double paper plate. 2. Heat, covered loosely with wax paper or paper toweling in Microwave Oven 6 minutes or until the edge of the meat begins to sizzle and bacon is well heated. 3. Pork pro Smooth 'n creamy frosting Combine pudding mix, sugar and milk in small bowl. Beat slowly with rotary beater or at lowest speed of electric mixer until well blended, about 1 minute. Fold in whipped topping. Spread on cake at once. Makes about 4 cups or enough for two 9&quo White-wine vinaigrette Blend all in a food blender or by shaking in a jar. Store covered in the refrigerator. Keeps very well. This recipe will make 1 1/2 cups of dressing. Comments: This is very simple to make. Try it on any of your favorite green salads. 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