Your Life A to Z Recipe: Wednesday, February 19th, 2014: Scallops with Haricot Verts and Dark Chocolate Pudding

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Your Life A to Z Recipe: Wednesday, February 19th, 2014:

By: Chef Maggie Norris

Scallops and Haricots Verts with Creamy Bacon Vinaigrette
Bon Appetit
Servings: 6

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


  • Sauté 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 frequently 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.

Dark Chocolate Puddings
Bon Appetit
Servings: 6

1 cup sugar
3 tablespoons cornstarch
2 tablespoons natural unsweetened cocoa powder (such as Scharffen Berger)
1 teaspoon instant espresso powder
Pinch of salt
3 large egg yolks
2 cups whole milk
1/2 cup heavy whipping cream
8 ounces bittersweet chocolate (54% to 60% cacao), chopped
1 tablespoon whiskey
1 tablespoon butter
1 teaspoon vanilla extract

For puddings:

  • Whisk sugar, cornstarch, cocoa powder, espresso powder, and salt in heavy medium saucepan. Add egg yolks and whisk to blend (mixture will resemble wet sand). Gradually whisk in milk, then cream. Whisk constantly over medium heat until mixture comes to boil, then boil 30 seconds. Remove from heat. Add chocolate, whiskey, butter, and vanilla; whisk until chocolate and butter melt and mixture is smooth. Let pudding cool slightly, whisking occasionally, about 10 minutes.
  • Spoon 1/3 cup pudding into each of six 1-cup glasses; spread evenly. Sprinkle each with graham cracker crumbs, dividing equally. Top each with 1/3 cup pudding, spreading evenly. Cover each with plastic wrap, pressing plastic directly onto pudding. Chill at least 2 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled.