Seared Scallop Salad
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Seared Scallop Salad

Seared Scallop Salad

with Marinated Potatoes and Olives

This is not your sad desk salad! Succulent seared scallops and jammy boiled eggs top a hearty salad of cucumbers, sweet baby tomatoes and marinated potatoes!


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 unit


(Contains Egg)

350 g

Yellow Potato

132 g

Mini Cucumber

113 g

Baby Tomatoes

113 g

Spring Mix

60 g

Mixed Olives

(Contains Sulphites)

2 tbsp

Red Wine Vinegar

(Contains Sulphites)

1 tbsp

Dijon Mustard

(Contains Mustard)

7 g


1 tsp

Garlic Salt

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

1 tsp


3 tbsp


0.13 tsp


¼ tsp



Nutrition Values

Calories660 kcal
Fat41 g
Saturated Fat9 g
Carbohydrate43 g
Sugar7 g
Dietary Fiber5 g
Protein30 g
Cholesterol470 mg
Sodium1240 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
Small pot
Measuring Cups
Large Bowl
Large Non-Stick Pan
Paper Towel


Cook potatoes

Before starting, wash and dry all produce. Quarter potatoes.Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a medium pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min.

Boil eggs

Meanwhile, add 3 cups warm water (dbl for 4 ppl) to a small pot. Bring to a boil over high heat.Once boiling, reduce heat to medium-high. Using a spoon, lower eggs, one at a time, into the boiling water. Cook for 7 min for a runny yolk or 9 min for a set yolk.**Drain and rinse eggs under cold water for 30 sec, until cool enough to peel. Peel, then quarter eggs. Season with salt and pepper.


Meanwhile, halve tomatoes.Thinly slice cucumber into rounds.Thinly slice chives. Drain olive brine over a large bowl. Set aside. Halve olives.

Marinate potatoes

Add half the chives, 1/2 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) to the bowl with brine. (TIP: We love to use olive oil to marinate potatoes!) Season with pepper, then stir to combine.When potatoes are done, drain, then transfer potatoes to the bowl with olive brine mixture. Toss to coat. Place in the fridge to cool slightly.

Sear scallops

Rinse, then pat scallops dry with paper towels, pressing well to absorb as much moisture as possible. Season with half the garlic salt and pepper.Heat a large non-stick pan over medium-high. When hot, add 1 tbsp butter (dbl for 4 ppl), then scallops. Pan-fry until golden-brown and cooked through, 2-3 min.**Remove from heat, then transfer scallops to a plate.

Finish and serve

Add vinegar, Dijon, remaining garlic salt, 1/2 tsp sugar and 2 tbsp oil (dbl both for 4 ppl) to another large bowl. (TIP: We love to use olive oil for this dressing.) Season with pepper, then whisk to combine. Add tomatoes, cucumbers and spring mix. Toss to combine. Divide salad between plates. Top with potatoes, eggs, scallops and olives. Sprinkle remaining chives over top.