Summery Brown-Butter Scallops
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Summery Brown-Butter Scallops

Summery Brown-Butter Scallops

with Feta and Tarragon Dressing

Bursting with veggies and complemented by charred corn and crusty garlic ciabatta, this scallop-topped salad is practically restaurant quality. It's like summer on a plate.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time10 minutes


serving amount

227 g

Jumbo Scallops

(Contains Scallops)

1 unit(s)

Corn on the Cob

1 unit(s)

Stone Fruit

7 g


1 unit(s)


56 g

Spring Mix

1 unit(s)

Garlic, cloves

2 unit(s)

Ciabatta Roll

(Contains Barley, Wheat May contain Soy, Walnuts, Sesame)

¼ cup

Feta Cheese, crumbled

(Contains Milk)

56 g

Arugula and Spinach Mix

Not included in your delivery

3 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp


0.13 tsp


¼ tsp


1.5 tbsp



Nutrition Values

Calories700 kcal
Fat36 g
Saturated Fat15 g
Carbohydrate67 g
Sugar12 g
Dietary Fiber6 g
Protein31 g
Cholesterol320 mg
Sodium850 mg
Trans Fat1 g
Potassium600 mg
Calcium125 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.


Baking Sheet
Large Bowl
Small Bowl
Measuring Spoons
Large Non-Stick Pan


Char corn
  • Husk corn. With corn on its side, carefully cut corn from cob, turning cob as you go.
  • Add corn to an unlined baking sheet. Char corn in the top of the oven, stirring halfway through, until tender and some dark-brown spots appear, 5-6 min.
  • Transfer corn to a plate. Set aside. 
  • While corn broils, peel, then mince or grate garlic.
  • Zest, then juice lemon.
  • Pull tarragon leaves from stems, then finely chop.
  • Cut sections off of stone fruit, avoiding pit, then cut each section into 1/2-inch pieces.
  • Halve ciabatta.
  • Using a strainer, drain and rinse scallops, then pat dry with paper towels.
Make dressing and garlic butter
  • Add 1 tbsp (2 tbsp) lemon juice, 1 1/2 tbsp (3 tbsp) oil, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) tarragon to a large bowl. Season with salt and pepper, then whisk to combine.
  • Combine 2 tbsp (4 tbsp) softened butter and half the garlic in a small bowl. Season with salt and pepper.
Toast ciabatta
  • Spread garlic butter over cut-sides of ciabatta halves.
  • Transfer ciabatta halves, cut-sides up, to the same baking sheet (from step 1). Toast in the middle of the oven until golden-brown, 3-4 min. (NOTE: Keep your eye on ciabattas so they don't burn!)
  • Halve ciabatta toasts diagonally.
Sear scallops
  • Meanwhile, heat a large non-stick pan over medium-high heat.
  • When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.
  • Add scallops, then season with salt and pepper. Sear, flipping halfway through, until golden-brown, 1-2 min per side.**
  • Remove the pan from heat, then add lemon zest and remaining garlic. Toss scallops until coated, 15 sec.
Finish and serve
  • Add stone fruit, corn, arugula and spinach mix and spring mix to the bowl with dressing. Toss to combine.
  • Divide salad and ciabatta toasts between plates. Top salad with feta, then scallops.
  • Sprinkle any remaining tarragon over top. Drizzle any remaining brown butter over scallops, if desired.
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