Steaks and White Wine Scallops
with Garlic Bread and Green Beans- Scallops
- Wheat
- Barley
- Soy
- Sulphites
- Mustard
- Milk
- Tree nuts
- Sesame
- Soy
- May contain traces of allergens
- Sulphites
- Milk
- Wheat
- Gluten
- Mustard
- Egg
- Fish
- Crustaceans
- Triticale
- Peanuts
Elevate your steak night with this mouthwatering combo of juicy steaks and succulent queen scallops. The scallops are bathed in a rich white wine sauce that’s perfect for dipping. Served alongside roasted green beans and golden, buttery garlic bread, this dish is as indulgent as it is delicious. The real magic? Sopping up every last drop of that velvety sauce with the garlic bread!
Ingredients
285 g
Top Sirloin Steak
227 g
Queen Scallops
(Contains: Scallops)
2 unit(s)
Sandwich Bun
(Contains: Wheat, Barley May be present: Tree nuts, Sesame, Soy)
4 tbsp
Garlic Spread
(Contains: Soy May be present: Sulphites, Milk)
4 tbsp
White Cooking Wine
(Contains: Sulphites May be present: Tree nuts, Sesame, Soy, Sulphites, Milk, Wheat, Gluten, Mustard, Egg, Fish, Crustaceans)
1 unit(s)
Shallot
170 g
Green Beans
4 g
Garlic Salt
(May be present: Tree nuts, Sesame, Soy, Sulphites, Milk, Wheat, Mustard, Triticale, Peanuts)
10 g
Cream Sauce Spice Blend
(Contains: Wheat May be present: Tree nuts, Sesame, Soy, Sulphites, Milk, Mustard, Peanuts)
7 g
Parsley
½ tbsp
Dijon Mustard
(Contains: Mustard May be present: Sesame, Soy, Sulphites, Milk, Wheat, Gluten, Egg, Fish, Crustaceans)
Not included in your delivery
2 tbsp
Butter*
(Contains: Milk)
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.12 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Preheat oven to 450°F.
- Wash and dry all produce.
- Trim green beans.
- Finely chop parsley.
- Peel, then chop shallot into 1/4 inch pieces.
- To a small bowl, add garlic spread and half the parsley. Stir to combine.
- Drain and rinse scallops, then pat dry with paper towels. Season with salt and pepper.
- To an unlined baking sheet, add green beans, 1/2 tbsp (1 tbsp) oil, half the garlic salt (TESTER, please use your discreation) and pepper, then toss to combine.
- Roast in the middle of the oven for 7-9 min.
- Meanwhile, halve buns.
- On a second unlined baking sheet, arrange buns cut-side up.
- Spread garlic mixture on buns, then set aside.
- Meanwhile, pat steaks dry with paper towels, then season with remaining garlic salt and pepper.
- Heat a large non-stick pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then steaks. Cook 1-2 per side, until browned.
- Push green beans to one half of the baking sheet, then add steaks to the other half.
- Roast for 4-6 min, until green beans are tender-crisp, and steaks are cooked to desired doneness.**
- Transfer steaks to a plate.
- Loosely cover with foil and set aside to rest for 2-3 min.
- Meanwhile, carefully wipe out the pan from Step 4 and heat over medium-high.
- When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.
- Add scallops, then sear for 1-2 min per side, flipping halfway through, until golden.**
- Transfer scallops to a plate. Cover to keep warm.
- Toast garlic bread in the top of the oven for 5-6 min, until browned. (TIP: Keep an eye on buns so they don't burn!)
- Reheat the same pan (from step 4) over medium-low.
- When hot, add 1 tbsp (2 tbsp) butter, then shallots. Stir until tender, 2-3 min.
- Sprinkle Cream Sauce Spice Blend over top. Stir to coat.
- Stir in white wine, 1/4 cup? (1/2 cup) water (TESTER: Please gage water amounts) and mustard.
- Bring to a gentle boil. Cook, stirring often, until sauce thickens slightly, 2-3 min.
- Add remaining parsley, then season with salt and pepper.
- Remove from heat.
- Thinly slice steak
- Divide green beans, steak and scallops between plates.
- Spoon sauce over steak and scallops.
- Serve with garlic bread.
