Steaks and White Wine Scallops

Name: Steaks and White Wine Scallops with Garlic Bread and Green Beans
Total time: 35 min
Yield: 2
Cuisine: Canadian
Ingredients: 285 g Top Sirloin Steak; 227 g Queen Scallops; 2 unit(s) Sandwich Bun; 4 tbsp Garlic Spread; 4 tbsp White Cooking Wine; 1 unit(s) Shallot; 170 g Green Beans; 4 g Garlic Salt; 10 g Cream Sauce Spice Blend; 7 g Parsley; ½ tbsp Dijon Mustard; 2 tbsp Butter*; 1.5 tbsp Oil*; 0.13 tsp Salt*; 0.12 tsp Pepper*

with Garlic Bread and Green Beans

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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!

Allergens:

Scallops

•Wheat

•Barley

•Soy

•Sulphites

•Mustard

•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 Time35 minutes

Cooking Time10 minutes

DifficultyMedium

Ingredients

serving amount

285 g

Top Sirloin Steak

227 g

Queen Scallops

(Contains: Scallops)

2 unit(s)

Sandwich Bun

(Contains: Wheat, Barley May contain traces of: Tree nuts, Sesame, Soy)

4 tbsp

Garlic Spread

(Contains: Soy May contain traces of: Sulphites, Milk)

4 tbsp

White Cooking Wine

(Contains: Sulphites May contain traces of: Sesame, Wheat, Gluten, Tree nuts, Mustard, Soy, Egg, Fish, Milk, Sulphites, Crustaceans)

1 unit(s)

Shallot

170 g

Green Beans

4 g

Garlic Salt

(May contain traces of: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)

10 g

Cream Sauce Spice Blend

(Contains: Wheat May contain traces of: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)

7 g

Parsley

½ tbsp

Dijon Mustard

(Contains: Mustard May contain traces of: Fish, Milk, Sesame, Egg, Wheat, Crustaceans, Soy, Gluten, Sulphites)

Not included in your delivery

2 tbsp

Butter*

(Contains: Milk)

1.5 tbsp

Oil*

0.13 tsp

Salt*

0.12 tsp

Pepper*

Nutrition Values

Calories960 kcal

Fat52 g

Saturated Fat17 g

Carbohydrate63 g

Sugar5 g

Dietary Fiber6 g

Protein57 g

Cholesterol135 mg

Sodium2660 mg

Trans Fat1 g

Potassium1150 mg

Calcium100 mg

Iron8.5 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

•Strainer

•Small Bowl

•Paper Towel

•Baking Sheet

•Large Non-Stick Pan

•Measuring Spoons

•Measuring Cups

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.