Lemon-Garlic Seared Scallops
with Basil Rice, Tomato Salad and Crispy Bacon
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
227 g
Jumbo Scallops
(Contains: Scallops)
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
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.
