Garlic and lemon Basted Scallops
with Fluffy Jasmine Rice
Indulge in perfectly seared jumbo scallops, basted in rich garlic butter and served over fluffy rice. Finished with crispy bacon for the perfect crunch and paired with a vibrant heirloom roasted veggoes, this dish is a luxurious blend of freshness and elegance!
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.
Ingredients
227 g
Jumbo Scallops
(Contains: Scallops)
¾ cup
Jasmine Rice
2 unit(s)
Garlic, cloves
2 tbsp
Garlic Spread
(Contains: Soy May contain traces of: 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
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 the pot is hot add 1 tbsp (2 tbsp) oil/ butter, rice, shallots and half the garlic. Cook for 1 min, stirring often, until fragrant.
- Add 1 1/4 cups (2 1/2 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 13-15 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.
- Rinse, then pat scallops 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.**
- 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 basil. Season with salt and pepper, then toss to coat.
- Heat a large non-stick pan over high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then scallops. Pan-fry for 2 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 tbsp (2 tbsp) water, 1 tsp (2 tsp) and 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, then season with salt and pepper.
- Crumble bacon into bite-size pieces.
- Divide rice, heirloom tomatoes salad and scallops between plates.
- Spoon lemon-garlic sauce from the pan over scallops, then sprinkle with bacon.
- Squeeze a lemon wedge over top, if you like.
