Seared Scallops & Sweet Potato Puree
with Walnut Pesto, Roasted Green Beans & Parmesan Breadcrumb Arugula
- Milk
- Tree Nuts
- Shellfish
- Wheat
Golden-seared scallops with caramelized crust and tender centers, served over velvety sweet potato purée. Topped with rich walnut pesto, crisp roasted vegetables, and peppery Parmesan breadcrumb arugula. This restaurant-worthy dish transforms your kitchen into a five-star experience with every spectacular bite!
Ingredients
6 ounce
Green Beans
2 ounce
Arugula
4 tablespoon
Pesto
(Contains: Milk)
6 ounce
Carrots
½ ounce
Walnuts
(Contains: Tree Nuts)
2 tablespoon
Crème Fraîche
(Contains: Milk)
1 unit
Lemon
8 ounce
Scallops
(Contains: Shellfish)
1 unit
Parmesan Cheese Block
(Contains: Milk)
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
¼ ounce
Parsley
2 unit
Purple Sweet Potato
Not included in your delivery
1 tablespoon (tbsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
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Preheat oven to 425 degrees. Wash and dry produce. Peel and dice sweet potato into ½-inch pieces.
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Place sweet potato in a small pot (medium pot for 4 servings) and add enough salted water to cover by 2 inches. Bring to a boil and cook until sweet potatoes are fork-tender, 15-20 minutes.
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Trim green beans if necessary. Trim, peel, and cut carrot into sticks. TIP: Cut carrot to match green beans; ours were 3 inches long and ⅓-inch thick. Finely chop parsley. Finely chop walnuts. Zest and quarter lemon.
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Toss green beans and carrots on a baking sheet with a drizzle of olive oil, salt, and pepper.
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Roast on top rack until vegetables are tender and browned, 10-15 minutes.
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In a small bowl, combine pesto, walnuts, and juice from one lemon wedge (juice from two wedges for 4 servings). Stir to combine; season with salt and pepper. Set aside.
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Melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add panko and a pinch of salt and pepper. Cook, stirring, until golden and fragrant, 1-2 minutes.
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Turn off heat; transfer panko mixture to a small bowl. Wipe out pan. To bowl with panko mixture, add parsley, lemon zest, salt, and pepper. Stir to combine.
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When potatoes have finished cooking, drain, reserving 1 cup cooking liquid (2 cups for 4 servings). Return sweet potatoes to pot with ¼ cup cooking liquid, crème fraîche, 1 TBSP butter, salt, and pepper (2 TBSP butter and ½ cup liquid for 4 servings). Mash until smooth and silky, adding splashes of reserved cooking liquid as needed. Taste and season with salt and pepper. Keep covered off heat until ready to serve.
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Pat scallops* dry with paper towels. Season all over with salt and pepper.
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Heat a drizzle of oil in same large pan over medium-high heat. Add scallops and cook until opaque and cooked through, 3-5 minutes per side.
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Turn off heat; transfer scallops to a plate.
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Grate half the Parmesan into a large bowl. Whisk Parmesan with a drizzle of olive oil, juice from one lemon wedge (two wedges for 4 servings), salt, and pepper. Toss arugula in dressing.
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Using back of a spoon, spread sweet potato purée on one half of each plate to form a half-moon. Scatter vegetables across purée. Nestle scallops between vegetables. Dollop scallops with pesto. Add dressed arugula to other side of plate and grate remaining Parmesan over top. Sprinkle arugula and scallops with breadcrumb mixture. Serve with remaining lemon wedges.
