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Sea Scallops and Silky Parsnip Puree

Sea Scallops and Silky Parsnip Puree

with Tender Green Beans and Lemon-Parsley Sauce
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
910 kcal
Protein
: 
29g protein
Total
: 
30 minutes
Difficulty
: 
Easy
Allergens:
  • Scallops
  • Milk
  • Almonds
  • Soy
  • Sulphites
  • Egg
  • Gluten
  • Milk
  • Mustard
  • Peanuts
  • Sesame
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

227 g

Jumbo Scallops

(Contains: Scallops)

5 unit(s)

Parsnip

7 g

Parsley

1 unit(s)

Lemon

2 unit(s)

Garlic, cloves

113 mL

Cream

(Contains: Milk)

170 g

Green Beans

28 g

Almonds, sliced

(Contains: Almonds May be present: Soy, Sulphites, Egg, Gluten, Milk, Mustard, Peanuts, Sesame)

Not included in your delivery

3 tbsp

Butter*

(Contains: Milk)

0.13 tsp

Salt*

0.13 tsp

Pepper*

Calories910 kcal
Fat48 g
Saturated Fat25 g
Carbohydrate98 g
Sugar27 g
Dietary Fiber20 g
Protein29 g
Cholesterol385 mg
Sodium270 mg
Trans Fat1.5 g
Potassium2050 mg
Calcium300 mg
Iron4.5 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.
•Medium Pot
•Measuring Spoons
•Measuring Cups
•Strainer
•Zester
•Paper Towel
•Large Non-Stick Pan
•Medium Bowl

Cooking Steps

1
  • Before starting, wash and dry all produce.
  • Peel garlic. 
  • Peel then cut parsnips into 1/2-inch pieces.
  • To a medium pot, add parsnips, 2 tbsp (4 tbsp) butter, cream, 1/4 cup (1/2 cup) water and one clove garlic . Cover and bring to a boil over high.
  • Once boiling, reduce heat to medium-high. Simmer uncovered 12 -16 min, until fork-tender. 
2
  • Meanwhile, zest, then cut lemon into wedges. 
  • Trim beans. 
  • Mince or grate remaining garlic clove. 
  • Roughly chop parsley.
  • Using a strainer, drain and rinse scallops, then pat dry with paper towels. Season with salt and pepper.
3
  • Heat a large non-stick pan over medium. 
  • When hot, add almonds to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!) 
    Transfer to a plate.
4
  • Add green beans and 1/4 cup (1/2 cup) water to the same pan (used in step 3). Cook for 4-5 min, stirring occasionally, until water evaporates.
  • Add 1/2 tbsp (1 tbsp) oil and minced garlic. Cook for 1 min, stirring often, until fragrant and green beans are tender-crisp. Season with salt and pepper.
  • Remove from heat, then stir in lemon zest. 
  • Transfer to a medium bowl, then cover to keep warm.
5
  • Add 1 tbsp (2 tbsp) butter to the same pan, 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.**
6
  • Mash parsnip and garlic with cooking liquid. Season with salt and pepper, to taste. 
  • Divide parsnip puree and green beans between plates. 
  • Top parsips with scallops. 
  • Sprinkle almonds over green beans. 
  • Squeeze over a lemon wedge!

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