Scallop Heirloom Tomato Panzanella

Name: Scallop Heirloom Tomato Panzanella with Garlic Ciabatta and Bocconcini's
Total time: 30 min
Yield: 2
Cuisine: Canadienne
Ingredients: 227 g Pétoncles géants; 1 pièce(s) Pain ciabatta; 30 g Câpres; 113 g Tomates cerises anciennes; ¼ tasse(s) Pesto au basilic; 56 g Mélange roquette et épinards; 100 g Bocconcinis; 1 pièce(s) Citron; 1 pièce(s) Mini concombres; 1 cs Huile*; 0.13 cc Sel*; 0.13 cc Poivre*; 1 cs Beurre*

with Garlic Ciabatta and Bocconcini's

Accompagnements gratuits à vie + jusqu’à 20 repas gratuits!

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!

étiquettes:

Nouveau

Allergènes:

Pétoncles

•Blé

•Orge

•Lait

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation30 minutes

Temps de cuisson10 minutes

DifficultéFacile

Ingrédients

quantité par portion

227 g

Pétoncles géants

(Contient: Pétoncles)

1 pièce(s)

Pain ciabatta

(Contient: Blé, Orge Peut contenir: Sésame, Soya, Noix de Grenoble, Avoine, Seigle, Triticale)

30 g

Câpres

(Peut contenir: Lait, Sulfites, Noix, Blé, Oeuf, Poisson)

113 g

Tomates cerises anciennes

¼ tasse(s)

Pesto au basilic

(Contient: Lait Peut contenir: Soya, Sulfites)

56 g

Mélange roquette et épinards

100 g

Bocconcinis

(Contient: Lait)

1 pièce(s)

Citron

1 pièce(s)

Mini concombres

Pas inclus dans votre livraison

1 cs

Huile*

0.13 cc

Sel*

0.13 cc

Poivre*

1 cs

Beurre*

(Contient: Lait)

Informations nutritionnelles

Énergie (kcal)570 kcal

Graisses32 g

dont saturés12 g

Glucides34 g

dont sucres3 g

Fibres4 g

Protéines34 g

Cholestérol305 mg

Sel990 mg

Gras Trans0.5 g

Potassium400 mg

Calcium800 mg

Fer2.5 mg

Ustensiles

•Zesteur

•Grand bol

•Fouet

•Plaque de cuisson

•Passoire

•Grande poêle antiadhésive

Instructions

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.