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Seared Scallops with Creamy Chimichurri
Seared Scallops with Creamy Chimichurri

Seared Scallops with Creamy Chimichurri

plus Feta Corn Salad & Sweet Potato Mash

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.

Tags:
Fiber Smart
New
Allergens:
Milk
Shellfish

The quantities provided above are averages only.

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

Total Time30 minutes
Prep Time10 minutes
DifficultyMedium

Ingredients

serving amount

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

Not included in your delivery

Salt

Pepper

Cooking Oil

Sugar

Olive Oil

Butter

(Contains: Milk)

Nutrition Values

/ per serving
Calories660 kcal
Fat37 g
Saturated Fat13 g
Carbohydrate59 g
Sugar13 g
Dietary Fiber9 g
Protein23 g
Cholesterol80 mg
Sodium1280 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

Peeler
Medium Pot
Strainer
Medium Bowl
Large Pan
Paper Towel
Aluminum Foil
Potato Masher
Small Bowl

Instructions

Cook Sweet Potatoes
1

• 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.

Prep & Pickle Onion
2

• 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.

Make Corn Salad
3

• 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.

Cook Scallops
4

• 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.

Mash Sweet Potatoes & Mix Sauce
5

• 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.

Serve
6

• 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°.

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