Green Bean Nest with Scallop Eggs

This is a showpiece salad that earns attention at the table. Crisp-tender green beans get tossed in a sherry vinegar vinaigrette with fresh tarragon and savory, then arranged on a platter in the shape of a nest. Butter-sauteed bay scallops, plump and barely cooked through, sit in the center like little eggs. The visual is striking and the flavor backs it up.

Both components get chilled before assembly, so this is ideal for make-ahead entertaining. The vinaigrette on the beans is bright and herbal, while the scallops get coated in a lemony sour cream and mayonnaise dressing that’s rich without being heavy. The contrast between the two dressings keeps each bite interesting.

The scallops need only a minute or two in the butter. Bay scallops are tiny and overcook fast, turning from tender to rubbery in seconds. Pull them the moment they turn opaque.

Chef Tips

• Blanch the green beans in heavily salted boiling water, then shock in ice water immediately. This locks in the bright green color and stops the cooking at crisp-tender.
• Use small, tender green beans if you can find them. Thick, mature beans don’t bend well into a nest shape.
• Sherry vinegar gives the vinaigrette a nutty warmth that plain white wine vinegar can’t match. It’s worth seeking out.
• Assemble just before serving so the vinaigrette doesn’t wilt the beans and the scallop dressing stays distinct.

Variations

• Substitute seared jumbo shrimp if bay scallops aren’t available.
• Add blanched asparagus spears to the green bean nest for more variety.
• Use Greek yogurt in place of sour cream for a lighter scallop dressing.