Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----vinaigrette-----
     3/4  cup           olive oil
     1/4  cup           sherry vinegar
                        fresh tarragon
                        fresh savory
                        salt -- pepper
                        -----salad-----
   2 1/2  pounds        small tender green beans *
     1/2  cup           unsalted butter
   1 1/2  pounds        bay scallops
     1/3  cup           mayonnaise
     2/3  cup           sour cream
   1      teaspoon      lemon juice -- or to taste
   1      tablespoon    chopped green onions **

Preparation:

* Green beans should be trimmed. ** Use green tops of onions only. To make vinaigrette, combine oil, vinegar, tarragon and savory and season to taste with salt and pepper. Shake well in covered jar. To make salad, cook beans in large pot of boiling salted water until just crisp-tender. Drain. Place beans in cold water to stop cooking, drain and refrigerate. Melt butter in skillet over medium heat. Sauté scallops just until done, 1 to 2 minutes. Chill scallops. Just before serving, combine mayonnaise, sour cream, lemon juice and green onions. Toss scallops in mixture. Combine beans with vinaigrette. Arrange beans in form of nest on serving dish. Place scallops in center. Sprinkle with additional savory.