Scallops with Heirloom Tomato Panzanella
with Garlic Ciabatta and Bocconcini
Summer on a plate! This vibrant jumbo scallop panzanella salad features sweet heirloom tomatoes, fresh basil, crispy ciabatta, creamy bocconcini and briny capers, all tossed in a bright lemon-garlic dressing. It's light, refreshing and bursting with bold flavours!
Ingredients: Sea scallops • Baby heirloom tomatoes • Bocconcini cheese (pasteurized milk, calcium chloride, microbial enzyme, bacterial culture) (milk) • Ciabatta roll (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) (barley, wheat) • Lemon • Cucumber • Basil pesto (basil (basil leaves, sunflower oil, salt, ascorbic acid), water, soy oil, canola & extra virgin olive oil, potato flakes, parsley, sunflower seeds, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, rennet/ microbial enzyme, powdered cellulose), salt, spices, modified corn starch, nutritional yeast, citric acid, xanthan gum, potassium sorbate) (milk) • Arugula and spinach mix (arugula, spinach) • Capers (capers, water, salt, vinegar, calcium chloride, potassium sorbate).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
227 g
Jumbo Scallops
(Contains: Scallops)
1 unit(s)
Ciabatta Roll
(Contains: Wheat, Barley May contain traces of: Sesame, Soy, Walnuts, Oats, Rye, Triticale)
30 g
Capers
(May contain traces of: Milk, Sulphites, Tree nuts, Wheat, Egg, Fish)
113 g
Baby Heirloom Tomatoes
¼ cup
Basil Pesto
(Contains: Milk May contain traces of: Soy, Sulphites)
56 g
Arugula and Spinach Mix
100 g
Bocconcini Cheese
(Contains: Milk)
1 unit(s)
Lemon
1 unit(s)
Mini Cucumber
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Butter*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450ºF.
- Wash and dry all produce.
- Cut ciabatta into 1/2-inch pieces
- Halve or tear bocconcini into bite-sized pieces.
- Halve tomatoes.
- Cut cucumber into 1/4-inch slices.
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- In a large bowl, whisk together pesto, lemon zest and lemon juice.
- Add bocconcini and tomatoes, then toss to coat. Season with pepper.
- Set aside.
- To an unlined baking sheet, add ciabatta and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to combine.
- Toast in the middle of the oven for 3-4 min, until ciabatta is golden. (TIP: Keep an eye on ciabatta so it doesn't burn.)
- Using a strainer, drain and rinse scallops, then pat dry with paper towels.
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.
- Add scallops, then season with salt and pepper. Sear for 1-2 min per side, flipping halfway through, until golden.**
- Drain, rinse, then pat capers dry with paper towels.
- To the bowl with marinated tomatoes and bocconcini, add arugula and spinach mix, cucumber and ciabatta. Toss to combine.
- Divide salad between plates, then top with scallops.
- Sprinkle with capers. Squeeze a lemon wedge over top.
