Pan-Seared Scallops with Fresh Tomatillo Salsa Verde
Roasted Cauliflower & Crema
Cooking time
25 minutes
Servings
2/4
Calories
710 /serving
This seafood spread gets you to Mexico and back in one sitting. Plump pillowy scallops prove they're the marshmallows of the sea, paired with crema, roasted cauliflower and pepita-studded rice. A chunky salsa verde, with blackened tomatillos, cilantro, lime and honey, is a lip-licker of a kicker.
We will send you:
- 340g Scallops
- 200g Cauliflower florets
- 1 Lime
- 14g Cilantro
- 225g Tomatillos
- 1 Scallion
- 160g White rice
- 25g Roasted pepitas (pumpkin seeds)
- 14g Honey
- 60ml Crema
- 8g America Latina spices (garlic, salt, cumin, oregano, onion, paprika, tomato powder, ancho, red pepper, green pepper, white sesame, coriander, chili, canola oil, Cayenne pepper, cellulose fiber)
Contains: Milk • Scallops • Sesame
You will need:
Large pan (cast iron if possible)
Medium pot
Oil
Aluminum foil
Salt & pepper (S&P)
Sheet pan
Total Fat
22 g
Saturated Fat
5 g
Sodium
1020 mg
Total Carb
96 g
Sugars
15 g
Protein
36 g
Fibre
7 g
Preparation
Cook the rice
- Preheat the oven to 450°F.
- In a medium pot, combine the rice, 1 ¼ cups water and 1 tsp salt (double the water and salt for 4 portions); bring to a boil.
- Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Roast the cauliflower
- Meanwhile, halve the cauliflower if large.
- On a foil-lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P.
- Roast, stirring halfway, 18 to 20 min., until lightly browned and tender.
- Switch the oven to broil, 2 to 3 min., until nicely browned.
Blacken the tomatillos
- Meanwhile, remove the husks from the tomatillos.
- In a large pan (cast iron if possible), heat a drizzle of oil on medium-high.
- Add the tomatillos and cook, turning occasionally, 6 to 8 min., until blackened.
- Transfer to a cutting board. Once cool enough, finely chop.
- Wipe out and reserve the pan.
Make the salsa verde
- Thinly slice the scallion crosswise.
- Halve the lime; juice ½ and quarter the remaining ½.
- Roughy chop the cilantro leaves and stems.
- In a large bowl, combine the tomatillos, lime juice, honey, ½ the scallion, ½ the cilantro, a drizzle of oil and S&P.
Cook the scallops
- Rinse the scallops under cold water and pat dry; season with the remaining spices and S&P. If necessary, remove the muscle on the edge.
- In the reserved pan, heat a drizzle of oil on medium.
- Add the scallops* and cook, 1 to 2 min. per side, until cooked as desired.
- Transfer to a paper towel-lined plate.
Finish & serve
- Roughly chop the pepitas.
- To the pot of rice, add the pepitas and remaining scallion; stir well.
- Divide the crema between your plates and spread out in a circular motion.
- Top with the rice, cauliflower and scallops.
- Spoon the salsa verde over the scallops.
- Garnish with the lime wedges and remaining cilantro. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
