Ingredients:
1/4 cup Light House Italian Dressing, divided
1/2 lb. sea scallops (about 6 large)
1/2 lb. fresh or frozen green beans
1 Tbsp. lemon juice
1/4 tsp. dill weed
2 Tbsp. Sliced Almonds, toasted
Directions:
1. POUR 2 Tbsp. of the dressing over scallops in large resealable plastic bag. Seal bag; turn over to evenly coat scallops with the dressing. Refrigerate 30 min. to marinate.
2. COOK beans in remaining 2 Tbsp. dressing in large skillet on medium-high heat 5 min. or until crisp-tender, stirring occasionally. Add lemon juice and dill; toss to coat. Cook 1 min., stirring frequently. Sprinkle with almonds. Remove from heat; cover to keep warm.
3. REMOVE scallops from marinade; discard marinade. Preheat large nonstick skillet on medium heat. Add scallops; cook 4 min. on each side or until opaque and lightly browned. Serve with the green beans.
