topBanner
Pan-Seared Scallops

Pan-Seared Scallops

with Heirloom Tomatoes, Mashed Potatoes, and Meyer Lemon

Premium
Read more

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 NutsMilkShellfish

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

Total Time40 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

16 ounce

Yukon Gold Potatoes

1 ounce

Hazelnuts

(ContainsTree Nuts)

1 unit

Shallot

4 ounce

Heirloom Grape Tomatoes

¼ ounce

Chives

1 unit

Meyer Lemon

½ cup

Milk

(ContainsMilk)

8 ounce

Scallops

(ContainsShellfish)

1 tablespoon

White Wine Vinegar

Not included in your delivery

1 tablespoon

Vegetable Oil

1 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ 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
Utensilsarrow down iconarrow down icon
Medium Pot
Peeler
Strainer
Baking Sheet
Plate
Pot
Potato Masher
Pan
Paper Towel
Large Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
1

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.

2

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.

3

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.

4

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.

5

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.

6

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.