Garlicky Jumbo Scallops

Name: Garlicky Jumbo Scallops with Italian-Style Cannellini Beans
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: 227 g Jumbo Scallops; 1 unit(s) Cannellini Beans; 1 unit(s) Ciabatta Roll; 113 g Baby Tomatoes; 56 g Baby Spinach; 1 unit(s) Lemon; 1 unit(s) Shallot; 7 g Basil; ¼ cup Roasted Pepper Pesto; 2 tbsp Garlic Spread; 1 unit(s) Vegetable Broth Concentrate; ½ tbsp Oil*; 0.13 tsp Salt*; 0.13 tsp Pepper*

with Italian-Style Cannellini Beans

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Jumbo seared scallops atop a bed of brothy red pepper pesto cannellini beans and baby spinach will have you in love at first bite!

Tags:

New

Allergens:

Scallops

•Gerste

•Hvede

•Milk

•Soja

The quantities provided above are averages only.

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

Preparation Time35 minutes

Cooking Time7 minutes

DifficultyMedium

Ingredients

serving amount

227 g

Jumbo Scallops

1 unit(s)

Cannellini Beans

1 unit(s)

Ciabatta Roll

113 g

Baby Tomatoes

56 g

Baby Spinach

1 unit(s)

Lemon

1 unit(s)

Shallot

7 g

Basil

¼ cup

Roasted Pepper Pesto

2 tbsp

Garlic Spread

1 unit(s)

Vegetable Broth Concentrate

Not included in your delivery

½ tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values

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

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.

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.

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.

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!).

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.**