Scallop Heirloom Tomato Panzanella

Name: Scallop Heirloom Tomato Panzanella with Garlic Ciabatta and Bocconcini
Total time: 30 min
Yield: 2
Cuisine: Canadian
Ingredients: 227 g Jumbo Scallops; 1 unit(s) Ciabatta Roll; 30 g Capers; 113 g Baby Heirloom Tomatoes; ¼ cup Basil Pesto; 56 g Arugula and Spinach Mix; 100 g Bocconcini Cheese; 1 unit(s) Lemon; 1 unit(s) Mini Cucumber; 1 tbsp Oil*; 0.13 tsp Salt*; 0.13 tsp Pepper*; 1 tbsp Butter*

with Garlic Ciabatta and Bocconcini

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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!

Tags:

New

Allergens:

Scallops

•Wheat

•Barley

•Milk

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 Time30 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

serving amount

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

Calories570 kcal

Fat32 g

Saturated Fat12 g

Carbohydrate34 g

Sugar3 g

Dietary Fiber4 g

Protein34 g

Cholesterol305 mg

Sodium990 mg

Trans Fat0.5 g

Potassium400 mg

Calcium800 mg

Iron2.5 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 Bowl

•Whisk

•Baking Sheet

•Strainer

•Large Non-Stick Pan

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 capers over top.