Sumptuous Scallop Salad with Endive & Baby Watercress
Warm Hazelnut Champagne Vinaigrette
Cooking time
15 minutes
Servings
2/4
Calories
590 /serving
This stunning salad showcases an elegant combo of crisp white endives and sharp baby watercress from our premium produce section. They work together as a vibrant base for pillowy pan-seared scallops with sautéed white beans to keep the plates anchored. To celebrate spring, we’re uncorking the champagne vinegar, and blending it with chopped hazelnuts and fresh green chives, for a warm vinaigrette to drizzle over top with style.
We will send you:
- 340g Scallops
- 60g Baby watercress
- 1 Bunch of chives (or garlic chives)
- 1 Shallot (or onion)
- 2 Endives
- 540ml White kidney beans (canned)
- 30ml Champagne vinegar
- 25g Hazelnuts
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Mustard, Scallops, Sulphites, Hazelnuts
You will need:
2 Large pans
Strainer
Oil
Salt & pepper (S&P)
Total Fat
28 g
Saturated Fat
3 g
Sodium
1800 mg
Total Carb
58 g
Sugars
6 g
Protein
40 g
Fibre
25 g
Preparation
Mise en place
Roughly chop the hazelnuts. Drain and rinse the kidney beans. Remove the root ends of the endives; halve lengthwise and cut crosswise into 1-inch pieces. Thinly slice the chives. Halve, peel and mince the shallot.
Make the vinaigrette
In a large pan, heat a drizzle of oil on medium. Add the hazelnuts and shallot. Sauté, 2 to 3 min., until lightly browned and fragrant. Add the vinegar, ½ the chives, 2 tbsp oil (double for 4 portions), ½ the spices and S&P. Sauté, 1 to 2 min., until warmed through. Transfer to a small bowl. Wipe out and reserve the pan.
Cook the scallops
Rinse the scallops under cold water and pat dry with paper towel; 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.
Warm the kidney beans
Meanwhile, in a second large pan, heat a drizzle of oil on medium-high. Add the kidney beans, 1 tbsp water (double for 4 portions) and S&P. Sauté, 1 to 2 min., until the beans are warmed through and the liquid has evaporated. Add ½ the vinaigrette; stir well.
Plate your dish
Divide the watercress, kidney beans, endives and scallops between your plates. Spoon the remaining vinaigrette over. Garnish with the remaining chives. Bon appétit!
Adopt Richard
$5 from every puppet sold will go to Second Harvest, an organization that connects surplus food with charities.
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
