Garlicky Jumbo Scallops
with Italian-Style Cannellini BeansCalories
:
670 kcalProtein
:
39g proteinTotal
:
35 minutesDifficulty
:
MediumNew
Allergens:
- Scallops
- Barley
- Wheat
- Milk
- Soy
- Soy
- Walnuts
- Sesame
- May contain traces of allergens
- Sulphites
- Milk
- Egg
- Crustaceans
- Fish
- Wheat
- Mustard
Jumbo seared scallops atop a bed of brothy red pepper pesto cannellini beans and baby spinach will have you in love at first bite!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
227 g
Jumbo Scallops
(Contains: Scallops)
1 unit(s)
Cannellini Beans
1 unit(s)
Ciabatta Roll
(Contains: Barley, Wheat May be present: Soy, Walnuts, Sesame)
113 g
Baby Tomatoes
56 g
Baby Spinach
1 unit(s)
Lemon
1 unit(s)
Shallot
7 g
Basil
¼ cup
Roasted Pepper Pesto
(Contains: Milk May be present: Soy, Sulphites)
2 tbsp
Garlic Spread
(Contains: Soy May be present: Sulphites, Milk)
1 unit(s)
Vegetable Broth Concentrate
(May be present: Egg, Crustaceans, Milk, Sesame, Fish, Wheat, Mustard, Soy, Sulphites)
Not included in your delivery
½ tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Calories670 kcal
Fat24 g
Saturated Fat4.5 g
Carbohydrate78 g
Sugar7 g
Dietary Fiber17 g
Protein39 g
Cholesterol265 mg
Sodium1260 mg
Trans Fat0.1 g
Potassium1050 mg
Calcium225 mg
Iron6.5 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.
Utensils
•Zester
•Large Non-Stick Pan
•Measuring Spoons
•Measuring Cups
•Parchment Paper
•Baking Sheet
•Medium Bowl
•Strainer
•Medium Non-Stick Pan
Cooking Steps
1
- Cut ciabatta into 1⁄2-inch thick slices.
- Prick tomatoes with a fork.
- Peel, then finely chop shallot.
- Rough chop spinach.
- Zest, then juice lemon.
2
- Heat a large non-stick pan over medium heat.
- Meanwhile, pick basil leaves from stems, then roughly tear basil leaves.
- When the pan is hot, add 1⁄2 tbsp (1 tbsp) oil, then shallots, tomatoes and 2 tbsp (4 tbsp) water. Cook, stirring occasionally, until shallots soften, tomatoes burst and water evaporates, 3-4 min. Season with salt and pepper.
3
- Add stock concentrate, beans and their liquid, pesto and 3/4 cup (1 1/2 cup) water to the same pan, then increase the heat to medium-high. Bring mixture up to a simmer.
- Once simmering, stir occasionally, until mixture thickens slightly, 5-6 min.
- Remove from heat, then stir in spinach and half the basil, 1⁄2 tsp (1 tsp) lemon zest and 1 tbsp (2 tbsp) lemon juice. Stir occasionally, until wilted, 30 sec. Season with salt and pepper.
4
- Meanwhile, melt half the garlic spread in a medium microwaveable bowl or a small pot over low heat.
- Add ciabatta to the bowl, then toss to combine.
- Arrange ciabatta in a single layer on a parchment-lined baking sheet.
- Toast in the top of the oven until golden-brown, 3-5 min. (NOTE: Keep your eye on crostini so they don’t burn!).
5
- Using a strainer, drain and rinse scallops. Pat very dry with paper towels. Season with salt and pepper.
- Heat a medium non-stick pan over medium-high heat.
- When hot, add remaining garlic spread, then scallops. Pan-fry until golden-brown and cooked through, 2-3 min per side.**
6
- Divide bean mixture between bowls. Top with scallops.
- Sprinkle with remaining basil leaves and any remaining lemon zest.
- Serve garlic crostini alongside.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the delicious combination of flavors, though some found it needed more seasoning.
- Ease of prep: Reviewers appreciated the cooking technique, which produced great results.
- Suggestions: Consider adding cheese to the garlic crostini for extra flavor. Some diners swapped asparagus for beans.
- Portions: Several customers noted receiving fewer scallops than expected.
