Coquilles St. Jacques-Inspired Scallops
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Coquilles St. Jacques-Inspired Scallops

Coquilles St. Jacques-Inspired Scallops

with Spinach and Potatoes

Allergens:
Scallops
Milk
Wheat
Soy

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time10 minutes
DifficultyMedium

Ingredients

serving amount

227 g

Jumbo Scallops

(Contains Scallops)

2 unit(s)

Russet Potato

1 unit(s)

Shallot

56 g

Baby Spinach

113 mL

Cream

(Contains Milk)

⅓ cup

Panko Breadcrumbs

(Contains Wheat May contain Wheat, Gluten)

1 unit(s)

Lemon

1 tbsp

Cream Sauce Spice Blend

(Contains Wheat May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)

½ cup

White Cheddar Cheese, shredded

(Contains Milk)

2 tbsp

Garlic Spread

(Contains Soy May contain Milk, Soy, Sulphites)

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Nutrition Values

Calories950 kcal
Fat44 g
Saturated Fat23 g
Carbohydrate98 g
Sugar8 g
Dietary Fiber7 g
Protein40 g
Cholesterol370 mg
Sodium840 mg
Trans Fat0.5 g
Potassium1400 mg
Calcium350 mg
Iron6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Instructions

1
  • 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.
2
  • Zest lemon, then cut into wedges. 
  • Peel, then cut shallot into 1/4-inch pieces. 
  • Roughly chop spinach. 
  • Pat scallops dry with paper towles, then season with salt and pepper. 
3
  • Heat a large non-stick pan over medium heat. 
  • When hot, add half the Garlic Spread. Swirl the pan to melt. 
  • Add panko. Cook, stirring constantly, until golden, 2-3 min. 
  • Season with salt and pepper, then transfer to a small bowl. Set aside. 
  • Increase heat 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.**
  • Remove from pan, cover to keep warm.
4
  • Add remaining Garlic Spread, then shallots. Cook, stirring occasionally, until softened, 30 sec.-1 min. 
  • Sprinkle over Cream Sauce Spice Blend. Cook, stirring constantly, until coats shallots, 1 min. 
  • Pour in cream. Cook, stirring often, until slightly thickened, 1-2 min. 
  • Add spinach. Cook, stirring often, until wilted, 1 min. 
  • Season with salt and pepper, to taste. 
5
  • Drain and return potatoes to the same pot, off heat.
  • Mash 2 tbsp (4 tbsp) butter, 3 tbsp (6 tbsp) milk and cheddar cheese into potatoes until creamy. Season with salt and pepper, to taste.
6
  • Stir lemon zest into toasted panko. 
  • Divide potatoes between bowls. 
  • Top with scallops. 
  • Pour over spinach-cream sauce. 
  • Sprinkle over toasted panko mixture. 
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