Seared Scallops with Dilly Tartar Sauce
plus Feta Pastry Bites & Pineapple Upside-Down Bundt Cakes
- Shellfish
- Eggs
- Milk
- Wheat
Pan-seared scallops are cooked until golden and opaque, then served alongside buttery mashed sweet potatoes and a Caesar corn slaw of charred corn, golden panko, cabbage, and fresh dill. A dilly tartar sauce—made with chopped pickles, mustard, and lemon—ties the whole plate together with a bright, tangy finish.
Ingredients
1 unit
Corn
¼ unit
Sliced Dill Pickle
8 ounce
Scallops
(Contains: Shellfish)
1.5 ounce
Caesar Dressing
(Contains: Eggs, Milk)
10 piece
Caramelized Onion and Feta Pastry Bites
(Contains: Eggs, Milk, Wheat)
1 unit
Lemon
2 unit
Sweet Potato
4 ounce
Red Cabbage and Carrot Mix
4 tablespoon
Mayonnaise
(Contains: Eggs)
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
1 clove
Garlic
2 teaspoon
Dijon Mustard
¼ ounce
Dill
2 unit
Pineapple Upside Down Bundt Cakes
(Contains: Wheat, Eggs, Milk)
Not included in your delivery
teaspoon (tsp)
Salt
¼ teaspoon (tsp)
Sugar
2 teaspoon (tsp)
Cooking Oil
3 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Adjust rack to middle position and preheat oven to 400 degrees. Wash and dry produce.
Remove feta pastry bites from packaging; arrange on a parchment-lined baking sheet, spaced 1 inch apart. Bake on middle rack until heated through, 12-15 minutes.
Let sit for a few minutes before serving. TIP: Serve the feta pastry bites as an appetizer while you cook the rest of the meal.
While pastry bites bake, peel and dice sweet potatoes into ½-inch pieces. Place in a medium pot with enough salted water to cover by 2 inches.
Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup sweet potato cooking liquid (¾ cup for 4 servings), then drain and return sweet potatoes to pot.
Add 2 TBSP butter (4 TBSP for 4 servings) and mash until smooth and creamy, adding splashes of reserved sweet potato cooking liquid as needed. Taste and season with salt and pepper. Cover with lid and set aside.
While sweet potatoes cook, drain corn and pat dry with paper towels. Peel and finely chop garlic. Finely chop pickle until you have 2 TBSP (4 TBSP for 4 servings). Pick and roughly chop fronds from dill. Quarter lemon.
Peel and finely chop garlic.
Pick and roughly chop fronds from dill.
Finely chop pickles until you have 2 TBSP (4 TBSP for 4 servings).
Drain corn and pat dry with paper towels.
Melt 1 TBSP butter (2 TBSP for 4 servings) in a medium pan over medium-high heat.
Add corn and panko and cook, stirring occasionally, until corn is lightly charred in spots and panko is golden brown, 4-6 minutes. (TIP: If corn begins to pop, cover pan.)
Add garlic; cook, stirring, until fragrant, 30-60 seconds.
Remove pan from heat. Season with salt and pepper.
In a medium bowl, combine mayonnaise, chopped pickle, mustard, half the dill, ¼ tsp sugar, and juice from one lemon wedge (½ tsp sugar and juice from two lemon wedges for 4 servings). Season with pepper.
Transfer corn and panko to a large bowl. Add cabbage and carrot mix, Caesar dressing, remaining dill, and juice from one lemon wedge (two wedges for 4). Season with salt and pepper. Toss to combine.
Wipe out pan used for corn and panko.
Heat a large drizzle of oil in pan used for corn and panko over medium-high heat.
Pat scallops dry with paper towels and season all over with salt and pepper. Add to pan; cook until opaque and cooked through, 3-5 minutes per side.
Transfer to a plate.
Divide mashed sweet potatoes and Caesar corn slaw between plates. Prop scallops alongside and drizzle with as much tartar sauce as you like. Serve with remaining lemon wedges on the side.
Heat Bundt cakes according to package instructions. Serve.
