Pan-Seared Scallops

Name: Pan-Seared Scallops with Heirloom Tomatoes, Mashed Potatoes, and Meyer Lemon
Total time: 40 min
Yield: 2
Cuisine: North America
Ingredients: 16 ounce Yukon Gold Potatoes; 1 ounce Hazelnuts; 1 unit Shallot; 4 ounce Heirloom Grape Tomatoes; ¼ ounce Chives; 1 unit Meyer Lemon; ½ cup Milk; 8 ounce Scallops; 1 tablespoon White Wine Vinegar; 1 tablespoon Vegetable Oil; 1 tablespoon Butter; Salt; Pepper

with Heirloom Tomatoes, Mashed Potatoes, and Meyer Lemon

Recipe Development TeamPublished on October 12, 2017

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Scallops aren’t just for fancy restaurants. In fact, since all they need to become delectably tender and browned is a quick sear in a pan, they might just be the perfect ingredient for a sophisticated yet simple meal at home. To continue the easy elegance theme, we’re adding toasted hazelnuts, heirloom tomatoes, a buttery potato mash, and a few dashes of Meyer lemon (a fruit that’s a cross between a lemon and an orange and prized for its gently tart flavor).

Tags:

Gluten-free

Allergens:

Tree Nuts

•Milk

•Shellfish

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

16 ounce

Yukon Gold Potatoes

1 ounce

Hazelnuts

1 unit

Shallot

4 ounce

Heirloom Grape Tomatoes

¼ ounce

Chives

1 unit

Meyer Lemon

½ cup

Milk

8 ounce

Scallops

1 tablespoon

White Wine Vinegar

Not included in your delivery

1 tablespoon

Vegetable Oil

1 tablespoon

Butter

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)2134 kJ

Calories510 kcal

Fat24 g

Saturated Fat6 g

Carbohydrate45 g

Sugar11 g

Dietary Fiber11 g

Protein24 g

Cholesterol45 mg

Sodium510 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Pot

•Peeler

•Strainer

•Baking Sheet

•Plate

•Pot

•Potato Masher

•Pan

•Paper Towel

•Large Pan

Instructions

Wash and dry all produce. Adjust rack to middle position and preheat oven to 350 degrees. Peel potatoes, then cut into ½-inch cubes. Place in a medium pot with a pinch of salt and enough water to cover by 1 inch. Bring to a boil and cook until easily pierced by a knife, about 12 minutes. Drain, then return to pot.

Spread out hazelnuts on a baking sheet. Toast in oven until golden brown, 5-8 minutes. (TIP: Keep an eye on them— they can burn easily.) Transfer to a plate to cool, then roughly chop.

Meanwhile, halve, peel, and mince shallot until you have 2 TBSP. Halve tomatoes. Mince chives until you have ¼ cup. Cut lemon into wedges. After returning potatoes to pot, mash with a potato masher or fork. Stir in ½ cup milk. Season with salt and pepper. TIP: Add more milk, if needed, to achieve a creamy consistency.

Heat a large drizzle of oil in a medium pan over medium-high heat. Pat scallops dry with a paper towel, then season all over with salt and pepper. Add to pan and cook until browned and just firm, 3-5 minutes per side. Remove from pan and set aside, covered, to keep warm.

Reduce heat under pan to medium. Add a drizzle of oil and 1 TBSP butter and allow butter to melt. Add minced shallot and tomatoes. Season with salt and pepper. Cook, tossing, until shallot is translucent and tomato is softened, 3-5 minutes. Stir in 1 TBSP vinegar (we sent more) and half the minced chives. Cook until chives have just started to wilt, about 30 seconds more. Remove pan from heat.

Divide mashed potatoes between plates. Top with scallops, then spoon shallot and tomato mixture over top. Sprinkle with hazelnuts and remaining minced chives. Serve with lemon wedges on the side for squeezing over.