Pan-Seared Scallops with Springtime Vegetables
Zesty Almond-Herb Vinaigrette
Cooking time
25 minutes
Servings
2/4
Calories
860 /serving
Enlist your favourite sous-chef and cook like you’re running a top-rated restaurant. You've got the fixings for a world-class supper: pillowy scallops to sprinkle with pangrattato, almonds, parsley and lemon to make an innovative vinaigrette, and asparagus and green beans to roast for spring colour.
We will send you:
- 340g Scallops
- 14g Parsley
- 1 Lemon
- 200g Green beans (or string peas)
- ½ Bunch of asparagus
- 1 Shallot (or onion)
- 25g Almonds
- 30g Panko
- 140g Orzo
- 9g Zesty Herbs spices (salt, garlic, dried carrots, spice, red bell pepper, sugar, curry powder (mustard), canola oil, onion, black pepper, lemon oil, citric acid)
Contains: Almonds • Milk • Mustard • Scallops • Wheat
You will need:
Medium pan
Medium pot
Parchment paper
Salt & pepper (S&P)
Sheet pan
Strainer
2 or 4 tbsp Butter
Oil
Total Fat
40 g
Saturated Fat
11 g
Sodium
1170 mg
Total Carb
94 g
Sugars
11 g
Protein
39 g
Fibre
12 g
Preparation
Boil the orzo
- Preheat the oven to 450°F. Bring a medium pot of salted water to a boil.
- Roughly chop the parsley leaves and stems.
- Add the orzo to the pot of boiling water and boil, 9 to 10 min., until just tender.
- Drain and return to the pot.
- Toss with 2 tbsp butter (double for 4 portions), ½ the parsley, a drizzle of oil and S&P to prevent sticking.
Roast the asparagus & green beans
- Meanwhile, remove the woody ends of the asparagus.
- Remove the stem ends of the green beans.
- On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P.
- Roast, 5 to 8 min., until crisp-tender.
Make the vinaigrette
- Meanwhile, halve, peel and mince the shallot.
- Halve the lemon; juice ½ and cut the remaining ½ into wedges.
- In a medium pan, heat a drizzle of oil on medium.
- Add the almonds and toast, stirring occasionally, 1 to 2 min., until beginning to brown.
- Add the shallot and sauté, 1 to 2 min., until fragrant.
- Transfer to a small bowl and add the lemon juice, remaining parsley, 1 tbsp oil (double for 4 portions) and S&P; stir well. Reserve the pan.
Make the pangrattato
- In the same pan, heat a generous drizzle of oil on medium-high.
- Add the panko and ½ the remaining spices. Toast, stirring often, 1 to 2 min., until golden brown.
- Transfer to a small bowl and reserve the pan.
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.
Plate your dish
- Divide the orzo, asparagus, green beans and scallops between your plates.
- Drizzle the vinaigrette over the vegetables.
- Top the scallops with the pangrattato.
- Squeeze the juice of the lemon wedges over the vegetables. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
