Lemon-Caper Scallops
with Parmesan-Chive Orzo and Roasted Veggies- Scallops
- Wheat
- Milk
- Barley
- Soy
- Milk
- Sulphites
- Tree nuts
- Wheat
- Egg
- Fish
- May contain traces of allergens
- Crustaceans
- Mustard
- Gluten
- Sesame
- Soy
Ingredients: Jumbo scallops • Orzo (wheat) (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) • Baby tomato • Sugar snap peas • Lemon • Capers (capers, water, salt, vinegar, calcium chloride, potassium sorbate) • Parmesan cheese (milk) (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) • Garlic puree (garlic, water, soybean oil, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Vegetable broth concentrate (barley, soy) (water, sugars (sugar, maltodextrin), vegetable base [mirepoix, (carrots, celery, onion, tomato, mushroom), salt, yeast extract, sugar, maltodextrin, natural flavour, canola oil, barley malt extract (barley), onion powder, dried potato, garlic powder], salt, natural flavour (soy), yeast extract, lactic acid, caramel, potassium sorbate, sodium benzoate) • Chives.
Ingredients
227 g
Jumbo Scallops
(Contains: Scallops)
1 unit(s)
Lemon
170 g
Orzo
(Contains: Wheat)
113 g
Baby Tomatoes
113 g
Sugar Snap Peas
7 g
Chives
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
30 g
Capers
(May be present: Milk, Sulphites, Tree nuts, Wheat, Egg, Fish)
1 unit(s)
Vegetable Broth Concentrate
(Contains: Barley, Soy)
1 tbsp
Garlic Puree
(May be present: Wheat, Crustaceans, Fish, Mustard, Gluten, Sesame, Sulphites, Soy, Milk, Tree nuts, Egg)
Not included in your delivery
2.5 tbsp
Butter*
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 425˚F. Wash and dry all produce.
- To a medium pot, add 6 cups water and 1 tsp salt (use same for 4 servings). Cover and bring to a boil over high.
- Meanwhile, trim sugar snap peas.
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- Thinly slice chives.
- Rinse capers, then pat dry with paper towels.
- Rinse, then pat scallops dry with paper towels, pressing well to absorb as much moisture as possible. Season with salt and pepper.
- To the boiling water, add orzo. Cook uncovered for 10-12 min, stirring occasionally, until tender but still firm to the bite.
- Reserve 2 tbsp (1/4 cup) pasta water, then drain and return orzo to the same pot, off heat.
- Meanwhile, to a parchment-lined baking sheet, add sugar snap peas, tomatoes, 1 tbsp (2 tbsp) oil and half the garlic puree. Season with salt and pepper, then toss to combine.
- Roast in the middle of the oven for 10-12 min, until veggies are tender-crisp.
- When orzo is almost done, heat a large non-stick pan over high.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then scallops. Pan-fry for 2 min per side, until golden.
- Transfer scallops to a plate. (NOTE: Scallops will finish cooking in step 5.)
- Reheat the same pan over medium.
- When the pan is hot, add 2 tbsp (1/4 cup) butter, 1 tbsp (2 tbsp) lemon juice, 1 tbsp (2 tbsp) water, 1 tsp (2 tsp) lemon zest, capers and remaining garlic puree. Stir for 1 min, until fragrant.
- Add scallops back into the pan. Using a spoon, baste scallops with lemon-caper butter sauce for 2-3 min, flipping scallops occasionally, until cooked through.**
- To orzo, add reserved pasta water, broth concentrate, Parmesan, half the chives and 1/2 tbsp (1 tbsp) butter. Season with pepper, then stir to combine.
- Divide orzo, roasted veggies and scallops between plates.
- Spoon lemon-caper butter sauce from the pan over scallops, then sprinkle with remaining chives.
- Squeeze a lemon wedge over top.
