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Pan-Seared Scallops & Lemon Butter Sauce

Pan-Seared Scallops & Lemon Butter Sauce

with Crème Fraîche Mashed Potatoes & Chili Roasted Asparagus

Gourmet
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If you think perfectly cooked scallops are only achievable with a dinner reservation at a fancy restaurant, think again! Here, you’ll master the art of the perfect sear, cooking the scallops until they form a beautifully caramelized, golden crust. The garlic-lemon pan sauce that’s drizzled over top is also delicious swiped through bites of crème fraîche mashed potatoes and chili roasted asparagus. Our compliments to the chef… oh yeah, that’s you!

Allergens:MilkShellfishFish

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

Total Time35 minutes
Prep Time10 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

12 ounce

Yukon Gold Potatoes

2 clove

Garlic

¼ ounce

Chives

1 unit

Lemon

2 tablespoon

Creme Fraiche

(ContainsMilk)

6 ounce

Asparagus

1 teaspoon

Smoked Paprika

8 ounce

Jumbo Sea Scallops

(ContainsShellfish)

1 unit

Seafood Stock Concentrate

(ContainsShellfish, Fish)

1 teaspoon

Chili Flakes

Not included in your delivery

4 teaspoon

Olive Oil

2 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)1925 kJ
Calories460 kcal
Fat25 g
Saturated Fat11 g
Carbohydrate44 g
Sugar7 g
Dietary Fiber9 g
Protein20 g
Cholesterol75 mg
Sodium890 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
Zester
Medium Pot
Potato Masher
Strainer
Baking Sheet
Aluminum Foil
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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1

• Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry all produce. • Dice potatoes into ½-inch pieces. Peel garlic; finely chop half and leave remaining whole. Thinly slice chives. Zest and quarter lemon.

2

• Place potatoes and whole garlic in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until potatoes are tender, 15-20 minutes. Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. • Mash with crème fraîche and 1 TBSP butter (2 TBSP for 4 servings) until smooth, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper. Keep covered off heat until ready to serve.

3

• While potatoes cook, trim and discard woody bottom ends from asparagus. Toss on a baking sheet with a drizzle of olive oil, a pinch of chili flakes, and salt. • Roast on middle rack until tender and lightly browned, 10-12 minutes.

4

• Meanwhile, pat scallops* dry with paper towels. Season all over with half the paprika (all for 4 servings), salt, and pepper. • Heat a large drizzle of olive oil in a large, preferably nonstick, pan over medium-high heat. Add scallops and cook until opaque and cooked through, 3-5 minutes per side. Turn off heat; transfer to a plate. Tent with foil to keep warm. Wipe out pan.

5

• Heat a drizzle of olive oil in same pan over medium heat. Add chopped garlic and half the lemon zest (all for 4 servings). Cook until fragrant, 30 seconds. • Add stock concentrate, a big squeeze of lemon juice, and ¼ cup water (1/3 cup for 4); simmer until slightly reduced, 1-2 minutes. Turn off heat; season with salt and pepper. • Stir in 1 TBSP butter (2 TBSP butter for 4) and half the chives.

6

• Divide scallops, potatoes, and asparagus between plates. Top scallops with sauce. Garnish dish with remaining chives. Serve with remaining lemon wedges on the side.