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Pan-Seared Scallops & Lemon Butter Sauce
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Pan-Seared Scallops & Lemon Butter Sauce

Pan-Seared Scallops & Lemon Butter Sauce

with Crème Fraîche Mashed Potatoes & Roasted Broccoli

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 broccoli. Our compliments to the chef… oh yeah, that’s you!

Tags:
Calorie Smart
Allergens:
Milk
Shellfish
Fish

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

Total Time35 minutes
Prep Time10 minutes
DifficultyMedium

Ingredients

serving amount

12 ounce

Potatoes

2 clove

Garlic

¼ ounce

Chives

1 unit

Lemon

2 tablespoon

Crème Fraîche

(Contains Milk)

8 ounce

Broccoli Florets

1 teaspoon

Smoked Paprika

8 ounce

Jumbo Sea Scallops

(Contains Shellfish)

1 unit

Seafood Stock Concentrate

(Contains Fish, Shellfish)

1 teaspoon

Chili Flakes

Not included in your delivery

4 teaspoon

Olive Oil

2 tablespoon

Butter

(Contains Milk)

Salt

Pepper

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Nutrition Values

/ per serving
Calories510 kcal
Fat26 g
Saturated Fat11 g
Carbohydrate49 g
Sugar6 g
Dietary Fiber6 g
Protein22 g
Cholesterol70 mg
Sodium1000 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

Zester
Medium Pot
Potato Masher
Strainer
Baking Sheet
Aluminum Foil
Large Pan
Paper Towel

Instructions

Prep
1

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

Make Mashed Potatoes
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.

Roast Broccoli
3

• While potatoes cook, toss broccoli 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, 15-20 minutes.

Cook Scallops
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.

Make Sauce
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 for 4) and half the chives.

Serve
6

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

Scallops are fully cooked when internal temperature reaches 145º.