Seared Scallops and Broccolini
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Seared Scallops and Broccolini

Seared Scallops and Broccolini

with Thai Red Curry Cream Sauce

Seared scallops are quick to cook and so tasty! Tonight, they're paired with a rich red curry sauce, ginger-garlic broccolini and fragrant lemongrass rice.


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

Preparation Time30 minutes
Cooking Time


serving amount

227 g

Sea Scallops

(Contains Scallops)

2 tbsp

Red Curry Paste

56 mL


(Contains Milk)

1 unit(s)


¾ cup

Jasmine Rice

170 g


7 g


1 unit(s)


28 g

Crispy Shallots

(Contains Sulphites, Wheat)

1 tbsp

Ginger-Garlic Puree

Not included in your delivery

2 tbsp


(Contains Milk)

1 tbsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories800 kcal
Fat38 g
Saturated Fat18 g
Carbohydrate88 g
Sugar5 g
Dietary Fiber4 g
Protein27 g
Cholesterol330 mg
Sodium470 mg
Trans Fat1 g
Potassium600 mg
Calcium125 mg
Iron4 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.


Medium Pot
Measuring Cups
Measuring Spoons
Paper Towel
Large Non-Stick Pan


Cook rice

Before starting, wash and dry all produce. Remove outer layer of lemongrass, then halve lengthwise. Place on a cutting board, cut-side down. Using the back of a spoon or a pot, forcefully hit lemongrass to crush.Add 1 cup (2 cups) water and 1/8 (1/4 tsp) tsp salt to a medium pot. Cover and bring to a boil over high heat. Meanwhile, using a strainer, rinse rice until water runs clear.Add rice and half the lemongrass to the boiling water, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.) Remove from heat. Set aside, still covered.


Trim ends off of broccolini, then cut any larger stalks in half lengthwise, leaving thinner stalks whole.Peel, then cut shallot into 1/4-inch pieces.Finely chop remaining lemongrass.Roughly chop cilantro.

Cook broccolini

Heat a large non-stick pan over medium heat. When hot, add broccolini and 1/4 cup (1/3 cup) water, 1 tbsp (2 tbsp) butter, half the ginger-garlic puree and half the shallots. Cover and cook, tossing occasionally, until broccolini is tender-crisp and water evaporates, 4-5 min. Uncover and cook, stirring often, until shallots soften, 1-2 min. Season with salt and pepper. Transfer to a plate, then cover to keep warm.

Sear scallops

Meanwhile, pat scallops dry with paper towels. Season with salt and pepper. Reheat the same pan over medium-high. When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.Add scallops. Sear, flipping halfway through, until golden-brown, 1-2 min per side.**Transfer to the same plate as broccolini, then cover to keep warm.

Make sauce

Reheat the same pan over medium.When hot, add 1 tbsp (2 tbsp) oil, then remaining shallots and lemongrass. Cook, stirring often, until shallots soften, 1-2 min. Add curry paste, remaining ginger-garlic puree and 2 tbsp (4 tbsp) water. Cook, stirring often, until fragrant, 2-3 min. Season with salt and pepper. Add cream, then stir to combine.Remove the pan from heat.

Finish and serve

Remove lemongrass from rice, then fluff with a fork. Stir half the cilantro into rice. Divide rice between plates. Top rice with scallops and broccolini. Spoon sauce over scallops. Sprinkle crispy shallots and remaining cilantro over plate.