Sweet, tender scallops get a Southwest-inspired spin in this elegant and festive meal. You’ll pair seared scallops with a corn and bell pepper salad that’s bursting with tangy pickled onions and salty feta. It's all dressed up with a drizzle of creamy, herbaceous chimichurri and a side of mashed sweet potatoes that tie the whole dish together.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
1 unit
Onion
½ cup
Feta Cheese
(Contains: Milk)
8 ounce
Scallops
(Contains: Shellfish)
2 ounce
Chimichurri
1 unit
Bell Pepper
2 unit
Sweet Potatoes
1 unit
Corn
3 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Lime
Salt
Pepper
Cooking Oil
Sugar
Olive Oil
Butter
(Contains: Milk)
• Wash and dry produce. • Peel and dice sweet potatoes into 1⁄2-inch pieces. • Place sweet potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 12-15 minutes. • Reserve 1⁄2 cup sweet potato cooking liquid (1 cup for 4 servings), then drain. Return sweet potatoes to pot and cover to keep warm until ready to mash in Step 5.
• While sweet potatoes cook, halve, peel, and finely dice half the onion (whole onion for 4 servings). Quarter lime. Drain and rinse corn. Halve, core, and finely dice bell pepper. • In a medium bowl, combine onion, juice from half the lime, a pinch of sugar (big pinch for 4), and a pinch of salt.
• Heat a drizzle of oil in a large pan over high heat. Add corn and a pinch of sugar (big pinch for 4 servings). Cook, stirring occasionally, until golden brown and lightly charred in spots, 4-6 minutes. (Cover pan with a lid if corn starts to pop!) • Turn off heat; transfer corn to bowl with pickled onion. Wipe out pan. • Add bell pepper, feta, a large drizzle of olive oil, salt, and pepper to bowl. Stir to combine. Refrigerate until ready to serve.
• Pat scallops dry with paper towels; season all over with salt and pepper. • Heat a large drizzle of oil in pan used for corn over medium-high heat. Add scallops in a single layer; cook until browned and cooked through, 3-5 minutes per side. • Turn off heat; transfer to a plate. Cover with foil to keep warm.
• To pot with drained sweet potatoes, add half the sour cream and 1 TBSP butter (2 TBSP for 4 servings). Using a potato masher or fork, mash until smooth and creamy, adding splashes of reserved sweet potato cooking liquid as needed. Season with salt and pepper. Cover until ready to serve. • In a small bowl, combine chimichurri and remaining sour cream.
• Divide corn salad and sweet potato mash between plates in separate sections. Top corn salad with scallops; drizzle with creamy chimichurri. Serve with remaining lime wedges on the side.
Shellfish is fully cooked when internal temperature reaches 145°.