Chimichurri Scallops with Asparagus, Tomato Bread, & Fried Potatoes with Garlic Aioli
- Shellfish
- Eggs
- Soy
- Wheat
- Tree Nuts
- Milk
Ingredients
1 piece
Seasoned Precooked Potato Slices
6 ounce
Asparagus
1 unit
Lemon
8 ounce
Scallops
(Contains: Shellfish)
2 tablespoon
Mayonnaise
(Contains: Eggs)
1 unit
Tomato
1 teaspoon
Garlic Powder
1 unit
Demi-Baguette
(Contains: Soy, Wheat)
2 ounce
Chimichurri
½ ounce
Sliced Almonds
(Contains: Tree Nuts)
Not included in your delivery
1 teaspoon (tsp)
Salt
2 teaspoon (tsp)
Olive Oil
5 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Cooking Steps
Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce.
Trim and discard woody bottom ends from asparagus. Quarter lemon.
Grate tomato on the largest holes of a box grater over a small bowl. TIP: Trim stem end off tomatoes first to make grating easier! It's ok if you can't grate the skin of the tomato. Stir in 1/4 tsp salt (1/2 tsp for 4), a pinch of garlic powder, and a pinch of pepper.
In another small bowl, combine mayo, half the remaining garlic powder, and a squeeze of lemon. Set aside in the fridge until ready to serve.
Toss asparagus on one side of a baking sheet with a drizzle of oil, salt, and pepper. Roast on middle rack, 5 minutes (you’ll add more to the sheet then).
Halve baguette lengthwise. Once asparagus has roasted 5 minutes, add baguette to empty side of baking sheet. Coat cut sides with a large drizzle of olive oil and season with remaining garlic powder, salt and pepper. Roast until asparagus is tender and browned and baguette is golden and crispy, 6-8 minutes.
Meanwhile, pat potatoes dry with a paper towel. Heat a large drizzle of oil in a large pan over medium-high heat. Line a plate with paper towels.
When oil is hot, add potatoes in a single layer and cook, flipping occasionally, until browned and crispy all over, 6-8 minutes. (Work in batches, adding more oil as needed, for 4) Transfer to paper towel-lined plate and season with salt. Wipe out pan with paper towels.
Place scallops* in a strainer and rinse under cold water to remove any grit. Gently remove any small side muscles if necessary and pat dry with paper towels. Season with salt and pepper.
Heat a large drizzle of oil in large pan used for potatoes over medium-high heat. Once pan is very hot, add scallops; cook, undisturbed, until lightly browned and cooked through, 2-3 minutes per side.
Remove from heat and stir in chimichurri, 1 TBSP butter (2 TBSP for 4 servings) until melted. Spoon buttery chimichurri to fully coat.
When baguette is toasted, evenly spread with grated tomato mixture and cut in half diagonally.
Divide tomato bread, scallops and sauce, potatoes, and asparagus between plates in separate sections. Top scallops with almonds. Serve garlic aioli and lemon wedges on the side.
