Coquilles Saint-Jacques-Inspired Scallops
with Chive Mash and Spinach-Arugula Salad- Scallops
- Milk
- Wheat
- Soy
- Wheat
- Gluten
- May contain traces of allergens
- Peanuts
- Triticale
- Tree nuts
- Sesame
- Soy
- Milk
- Sulphites
- Mustard
Seared scallops, smooth mashed potatoes and shallot cream sauce bring a fresh twist to a French bistro classic. Quick to cook, but you'll want to take your time eating! Bon appétit! Ingredients: Russet potato • Sea scallops • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Lemon • White cheddar cheese (pasteurized milk, modified milk ingredients, cream, salt, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, cellulose, natamycin) (milk) • Spinach • Shallot • Garlic spread (margarine (soybean oil, water, modified palm and palm kernel oils, salt, vegetable monoglycerides, soy lecithin, potassium sorbate, natural flavour, citric acid, annatto and turmeric, vitamin A palmitate, vitamin D2), garlic, onion powder, water, salt, vegetable mono and diglycerides, maltodextrin, citric acid, parsley, natural flavour, xanthan gum, potassium sorbate, natural colour, vitamin E) (soy) • Panko breadcrumbs (bleached wheat flour, yeast, sugar, salt) (wheat) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Chives.
Ingredients
227 g
Jumbo Scallops
(Contains: Scallops)
2 unit(s)
Russet Potato
1 unit(s)
Shallot
113 mL
Cream
(Contains: Milk)
0.17 cup
Panko Breadcrumbs
(Contains: Wheat, Gluten, May contain traces of allergens, Wheat)
1 unit(s)
Lemon
1 tbsp
Cream Sauce Spice Blend
(Contains: Peanuts, Triticale, Tree nuts, Sesame, Soy, Wheat, Milk, Sulphites, Mustard, May contain traces of allergens, Wheat)
½ cup
White Cheddar Cheese, shredded
(Contains: Milk)
2 tbsp
Garlic Spread
(Contains: Milk, Soy, Sulphites, May contain traces of allergens, Soy)
7 g
Chives
56 g
Baby Spinach
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains: Milk)
4 tbsp
Milk*
(Contains: Milk)
1 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
¼ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
- Peel, then cut potatoes into 1-inch pieces.
- Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Once boiling, reduce heat to medium-high. Simmer, uncovered, until fork-tender, 10-12 min.
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- Peel, then cut shallot into 1/4-inch pieces.
- Thinly slice chives.
- Pat scallops dry with paper towels, then season with salt and pepper.
- Add lemon juice, 1/2 tbsp (1 tbsp) oil and 1/4 tsp (1/2 tsp) sugar to a large bowl. Whisk to combine, then season with salt and pepper. Add spinach but don't toss.
- Heat a large non-stick pan over medium heat.
- When hot, add half the garlic spread. Swirl the pan to melt.
- Add half the panko (use all for 4 ppl). Cook, stirring constantly, until golden, 2-3 min.
- Season with salt and pepper, then transfer to a small bowl.
- Increase heat under the pan to medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then scallops. Sear, flipping halfway through, until golden-brown, 1-2 min per side.**
- Transfer to a plate, then cover to keep warm.
- Reduce heat of the same pan to medium.
- Add remaining garlic spread and shallots. Cook, stirring occasionally, until shallots soften, 1-2 min.
- Sprinkle Cream Sauce Spice Blend over top. Cook, stirring constantly, until shallots are coated, 30 sec.
- Pour in cream. Remove the pan from heat. Cook, stirring often, until slightly thickened, 1-2 min. Season with salt and pepper.
- Drain and return potatoes to the same pot, off heat.
- Mash 2 tbsp (4 tbsp) butter, 4 tbsp (8 tbsp) milk and cheddar cheese into potatoes until creamy.
- Stir in half the chives. Season with salt and pepper.
- Stir lemon zest and remaining chives into toasted panko mixture.
- Toss spinach with dressing.
- Divide potatoes between plates.
- Top with scallops.
- Pour cream sauce over top.
- Sprinkle toasted panko mixture over top.
- Serve salad alongside.
