Jumbo Scallop Pizza
with Radish and Snap Pea Salad
It's a nice day for a white pizza. A creamy cracked black pepper white sauce and succulent jumbo scallops are the ultimate dream team in this delicious, luxe pizza.
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.
Ingredients
227 g
Jumbo Scallops
(Contains Scallops)
340 g
Pizza Dough
(Contains Wheat May contain Mustard, Sesame, Sulphites, Barley, Egg, Milk, Soy)
113 g
Sugar Snap Peas
56 g
Arugula and Spinach Mix
1 unit(s)
Shallot
3 unit(s)
Radish
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
56 mL
Cream
(Contains Milk)
1 tbsp
White Wine Vinegar
(Contains Sulphites)
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat May contain Peanuts, Triticale, Tree nuts, Sesame, Soy, Wheat, Milk, Sulphites, Mustard)
1 tsp
Garlic Salt
(May contain Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
1 tsp
Cracked Black Pepper
Nutrition Values
Utensils
Cooking Steps
- Sprinkle both sides of dough with flour.
- Stretch into a rough oval shape on a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets.)
- Let dough rest in a warm place for 8-10 min.
- While dough rests, trim snap peas.
- Thinly slice radishes.
- Peel, then finely chop shallot.
- Pat scallops dry with paper towels, pressing well to absorb as much moisture as possible. Season pepper and half the garlic salt.
- Heat a large non-stick pan over medium heat.
- When hot, add 1 tbsp (2 tbsp) oil, then scallops. Pan-fry until just opaque, 1-2 min per side. (NOTE: Scallops will finish cooking in step 5.)
- Transfer scallops to a plate.
- Using the same pan, increase the heat to medium-high.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then snap peas. Cook, stirring often, until tender-crisp, 3-4 min. Season with salt and pepper.
- Transfer snap peas to a plate.
- Reduce the heat to medium.
- Add 2 tbsp (4 tbsp) butter, then swirl the pan to melt. Add shallots. Cook, stirring often, until softened, 3-4 min.
- Sprinkle Cream Sauce Spice Blend over shallots. Cook, stirring often, until coated, 1-2 min.
- Add Parmesan, cream, 1/4 tsp (1/2 tsp) cracked black pepper, remaining garlic salt and 1/4 cup (1/2 cup) milk. Cook, stirring occasionally, until sauce thickens slightly, 1-2 min.
- Remove from heat.
- With floured hands, stretch dough again into a large oval shape. (NOTE: The dough should now hold its shape.)
- Spread white sauce base over dough.
- Top with scallops. Season with salt and 1/4 tsp (1/2 tsp) cracked black pepper.
- Bake pizza in the middle of the oven until golden-brown and crisp and scallops are cooked through**, 14-18 min. (NOTE: For 4 ppl, bake pizzas in the middle and top of the oven, rotating sheets halfway through.)
- When pizza is done, let sit for 2-3 min.
- Meanwhile, Add vinegar, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.
- Add radishes, snap peas and arugula-spinach mix to the bowl. Toss to coat.
- Cut pizza into slices.
- Divide pizza and salad between plates.
