Pan-Seared Scallops and Green Beans Amandine

• 3 Tbsp. Kraft Calorie-Wise Zesty Italian Dressing, divided
• 1/2 lb. (225 g) sea scallops (about 6 large)
• 1/2 lb. (225 g) fresh green beans
• 1 Tbsp. lemon juice Safeway 4 ct For $5.00 thru 02/09
• 1/4 tsp. dill weed
• 2 Tbsp. sliced almonds, toasted

1. Pour 2 Tbsp.
2. dressing over scallops in shallow dish; stir gently.
3. Refrigerate 30 min.
4. to marinate.
5. Cook beans in remaining dressing in large skillet on medium-high heat 5 min.
6. or until crisp-tender, stirring occasionally.
7. Add lemon juice and dill; toss to coat.
8. Cook 1 min., stirring frequently.
9. Top with nuts.
10. Remove from heat; cover to keep warm.
11. Remove scallops from marinade; discard marinade.
12. Heat large nonstick skillet on medium heat.
13. Add scallops; cook 4 min.
14. on each side or until opaque and lightly browned.
15. Serve with the beans.

italian dressing, green beans, lemon juice, dill weed, almonds

Taken from www.kraftrecipes.com/recipes/pan-seared-scallops-green-beans-amandine-105571.aspx (may not work)