SuperQuick Scallops-and-Rice Skillet
with Spinach, Zucchini and Crispy Shallots- Scallops
- Wheat
- Sulphites
- Soy
- Gluten
- May contain traces of allergens
- Fish
- Milk
- Mustard
- Sesame
- Wheat
- Egg
- Tree nuts
- Peanuts
Ingredients: Sea scallops • Zucchini • Basmati rice • Mirepoix (carrot, onion, celery) • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Spinach • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • Vegetable stock powder (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) (soy, sulphites).
Ingredients
227 g
Queen Scallops
(Contains: Scallops)
¾ cup
Basmati Rice
113 g
Mirepoix
1 unit(s)
Zucchini
28 g
Crispy Shallots
(Contains: Wheat May contain traces of: Gluten)
½ tbsp
Soy Sauce
(Contains: Wheat, Sulphites, Soy May contain traces of: Fish, Milk, Mustard, Sesame, Wheat, Egg)
7.5 g
Vegetable Stock Powder
(Contains: Sulphites, Soy May contain traces of: Milk, Mustard, Sesame, Wheat, Tree nuts, Peanuts)
28 g
Baby Spinach
Not included in your delivery
2 tsp
Unsalted Butter*
½ tbsp
Oil*
0.13 tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, wash and dry all produce.
- To a medium pot, add stock powder, 1 1/4 cups (2 1/2 cups) water and 1 tbsp (2 tbsp) butter. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice and 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
- While rice cooks, heat a large non-stick pan over medium-high.
- While pan heats, roughly chop spinach.
- Quarter zucchini lengthwise, then cut into 1/4-inch quarter-moons.
- When hot, add 1/2 tbsp (1 tbsp) oil, mirepoix and zucchini. Season with salt and pepper.
- Cook for 3-4 min, stirring often, until veggies are tender-crisp.
- While veggies cook, using a strainer, drain and rinse scallops, then pat dry with paper towels.
- Transfer veggies to a plate.
- When rice is done, reheat the same pan from step 2 over high.
- When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.
- Add scallops, then season with salt and pepper. Cook for 2-3 min, stirring occasionally, until golden.**
- While scallops cook, fluff rice with a fork.
- Add rice, veggies, spinach, soy sauce, half the crispy shallots and 1/8 tsp (1/4 tsp) sugar to pan with scallops.
- Cook, stirring occasionally for 1-2 min, until spinach wilts.
- Divide rice between bowls.
- Sprinkle remaining crispy shallots over top.
