Yesterday, being day one of my kick to the Winter Blues, I offered to make dinner for my parents. At the grocery store my mom saw some beautiful fresh scallops and suggested I make something with them. Normally scallops would be something I would feel a little shy about attempting to make, but not the new me, no way jose! I found a great sounding recipe for scallops that I was really excited about making, so excited that I didn't want to stop there. I wanted to think up a killer side dish to go with my scallops. With extra shallots left over from the scallops, and fresh green beens in the fridge, it was easy to come up with my Balsamic-Glazed Green Beans and Shallots. Tender and crisp green beans are lightly coated in a sweet and balsamic glaze, and topped with sticky caramelized shallots, an outstanding side dish that is big on flavour and short on time!
1 pound green beans, de-stemmed
generous pinch of salt kosher salt
3-4 shallots, sliced thin
1 tbsp butter
2 tbsp balsamic vinegar
freshly ground pepper
1. Bring a small saucepan filled halfway with water to a boil. While water is boiling, fill a medium-sized bowl with very cold water. Add a large handful of ice cubes. When water on stove is boiling, add the green beans and cook for for about 1 minute, or until bright green. Remove beans using tons, and immediately transfer into the bowl of ice water. Leave in water for about 3 minutes. Remove, dry, and set aside.
2. In a medium fry pan set at low heat, add the butter. When butter is melted and hot, add the shallots. Cooking, stirring occasionally with a wooden spoon, until the shallots have turned a medium-brown colour, about 15 minutes. Add the balsamic vinegar and continue cooking, stirring occasionally, until the vinegar has reduced and the onions are sticky and have a generous coating of the balsamic glaze.
3. Add the green beans, stir to coat in glaze, and cook for another 1 minute. Transfer to serving dish, season with pepper and serve!
People Are Strange - The Doors