Scallops with French Beans and Morels

Brittany is a great place to buy scallops and here you have one of my best loved dishes. Add fresh green beans and some tasty morels and you have dinner fit for a queen! For 4 you will need:

10 Fresh scallops
300g French Beans
2 shallots, finely chopped
60g morel mushrooms
4 wild garlic flowers (to garnish)
10tsp vegetable oil
100ml vegetable stock
50g butter
Sea salt and black pepper
Juice of 1 lemon or lime
4 pennyworth flowers (to garnish)

Method:
To make the green bean puree, sweat some shallots in butter in a pan until soft, add half the beans, a little vegetable stock and simmer until the vegetables are tender. Puree in a blender until smooth, then set aside and keep warm.
Blanch the remaining beans, in boiling salted for 2 minutes; refresh them under cold water . In a small pot, reheat the beans in 50ml of vegetable stock for several minutes, set aside and keep warm.
Wipe the mushrooms clean with a damp cloth.Place a pan on a medium heat and add 2 tsp of vegetable oil. Once hot, add the morel mushrooms and cook until tender adding a little butter and vegetable stock to keep moist.
Season the scallops on both sides with salt and white pepper. Place a non-stick frying pan on a medium heat. Once hot, add 2 tsp of oil and add the scallops. Let the scallops caramelise for a couple minutes then turn over, add a knob of butter to the pan and finish cooking the scallops in the butter foam.
To assemble the dish, place a spoon of the bean puree in the middle of the plate, place the scallops, French beans, and morels around and sprinkle with lemon juice or lime. Garnish with wild garlic and pennyworth flowers and serve immediately with a nice cool glass of Sauvignon Blanc.