Lemon-Garlic Seared Scallops
with Basil Rice, Tomato Salad and Crispy Bacon- Scallops
- Soy
- Sulphites
- Milk
- May contain traces of allergens
These seared jumbo scallops are basted in lemony garlic butter and served over fluffy rice. Crispy bacon adds the perfect crunch and makes this dish a blend of freshness and elegance! Ingredients: Sea scallops • Sugar snap peas • Baby heirloom tomatoes • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Wild rice medley (parboiled rice, wild rice) • Lemon • Shallot • Garlic spread (margarine (soybean oil, water, modified palm and palm kernel oils, salt, vegetable monoglycerides, soy lecithin, potassium sorbate, natural flavour, citric acid, annatto and turmeric, vitamin A palmitate, vitamin D2), garlic, onion powder, water, salt, vegetable mono and diglycerides, maltodextrin, citric acid, parsley, natural flavour, xanthan gum, potassium sorbate, natural colour, vitamin E) (soy) • Fresh basil • Garlic.
Ingredients
227 g
Jumbo Scallops
(Contains: Scallops)
2 unit(s)
Garlic, cloves
2 tbsp
Garlic Spread
(Contains: Soy May be present: Sulphites, Milk)
113 g
Sugar Snap Peas
113 g
Baby Heirloom Tomatoes
7 g
Basil
1 unit(s)
Shallot
1 unit(s)
Lemon
100 g
Bacon Strips
½ cup
Wild Rice Medley
Not included in your delivery
2.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 425°F. Wash and dry all produce.
- Peel, then mince or grate garlic.
- Peel, halve, then thinly slice shallot.
- Heat a medium pot over medium-high. When hot, add 1 tbsp (2 tbsp) oil, rice, shallots and half the garlic. Cook for 1 min, stirring often, until fragrant.
- Add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt. Stir. Bring to a boil over high, then reduce heat to low.
- Cover and cook for 20-24 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.
- Zest, then juice half the lemon. Cut the remaining lemon into wedges.
- Trim snap peas, then halve.
- Halve tomatoes.
- Thinly slice basil.
- In a large bowl, whisk together 1/2 tbsp (1 tbsp) lemon juice, 1 tbsp (2 tbsp) oil and 1/4 tsp (1/2 tsp) sugar.
- Add tomatoes, snap peas and half the basil. Season with salt and pepper, then toss to coat.
- Rinse scallops, then pat dry with paper towels, pressing well to absorb as much moisture as possible. Season with salt and pepper.
- On a parchment-lined baking sheet, arrange bacon in a single layer.
- Roast in the bottom of the oven for 10-14 min, until bacon is crisp and cooked through.**
- Heat a large non-stick pan over high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then scallops. Pan-fry for 2-3 min per side, until golden.
- Transfer scallops to a plate. (NOTE: Scallops will finish cooking in step 5.)
- Reheat the same pan over medium. Add garlic spread, remaining garlic, 1 tbsp (2 tbsp) lemon juice, 1/4 cup (1/2 cup) water and 1 tsp (2 tsp) lemon zest. Stir for 1 min, until fragrant.
- Add scallops back into the pan. Using a spoon, baste scallops with lemon-garlic sauce for 2-3 min, flipping scallops occasionally, until cooked through.**
- Fluff rice with a fork, add remaining basil, then season with salt and pepper.
- Crumble bacon into bite-size pieces.
- Divide rice, tomato salad and scallops between plates.
- Spoon lemon-garlic sauce from the pan over scallops, then sprinkle with bacon.
- Squeeze a lemon wedge over top.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Customers loved the delicious balance of flavours, with many praising the lemon-garlic sauce and the fresh vegetables.
- Ease of prep: Some found the meal required more preparation compared to other recipes, particularly with the various components.
- Suggestions: Consider lightly cooking the snap peas and tomatoes with the scallops for a warmer side dish.
- Portions: Several reviewers felt the portion size was too small for the price, especially regarding the number of scallops.
