Walnut Pesto Scallops & Purple Sweet Potato Puree
with Green Beans, Carrots, Parmesan-Dressed Arugula & Lemony Panko
- Milk
- Tree Nuts
- Shellfish
- Wheat
Golden-seared scallops are served over velvety, nutrient-rich purple sweet potato puree. The shellfish is topped with rich walnut pesto and placed alongside roasted green beans and carrots, plus a peppery arugula salad dressed with Parmesan, olive oil, and lemon juice. To finish, a shower of toasted lemony panko brings everything together. Every spectacular bite delivers a five-star experience!
Ingredients
6 ounce
Green Beans
2 ounce
Arugula
4 tablespoon
Pesto
(Contains: Milk)
6 ounce
Carrot
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 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Olive Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
-
Peel and dice sweet potatoes into ½-inch pieces. Place in a small pot (medium pot for 4 servings) with enough salted water to cover by 2 inches. Bring to a boil and cook until fork-tender, 15-20 minutes.
-
While sweet potatoes cook, trim green beans if necessary. Trim, peel, and cut carrots into sticks. (TIP: Cut carrots to match green beans; ours were 3 inches long and ⅓ inch thick.) Finely chop walnuts. Zest and quarter lemon. Finely chop parsley.
-
Toss green beans and carrots on a baking sheet with a drizzle of olive oil, salt, and pepper. Roast on top rack until veggies are tender and browned, 10-15 minutes.
-
Meanwhile, 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.
-
Melt 1 TBSP butter (2 TBSP for 4) in a large pan over medium-high heat. Add panko, a pinch of salt, and pepper. Cook, stirring, until golden and fragrant, 1-2 minutes.
-
Turn off heat; transfer panko mixture to a separate small bowl. Wipe out pan.
-
To bowl with panko, add parsley, lemon zest, salt, and pepper. Stir to combine.
- When sweet potatoes have finished cooking, reserve 1 cup sweet potato cooking liquid (2 cups for 4 servings), then drain. Return sweet potatoes to pot.
-
Add crème fraîche, ¼ cup reserved sweet potato cooking liquid, 1 TBSP butter, salt, and pepper (½ cup reserved sweet potato cooking liquid and 2 TBSP butter for 4).
-
Using an immersion blender, blend sweet potato mixture directly in pot until smooth, 1-2 minutes. (If puree seems too thick, add additional splashes of reserved sweet potato cooking liquid as needed.) Taste and season with salt and pepper. TIP: Don’t have an immersion blender? Transfer sweet potato mixture to a food processor; pulse in 20-second bursts until smooth and silky. Alternatively, simply mash the sweet potato mixture in the pot with a potato masher or fork until smooth.
-
Keep covered off heat until ready to serve.
-
Pat scallops* dry with paper towels. Season all over with salt and pepper.
-
Heat a drizzle of oil in pan used for panko over medium-high heat. Add scallops and cook until opaque and cooked through, 3-5 minutes per side.
-
Turn off heat; transfer scallops to a plate.
- Grate half the Parmesan into a large bowl. Whisk in a drizzle of olive oil, juice from one lemon wedge (two wedges for 4 servings), salt, and pepper. Add arugula; toss to combine.
- Using the back of a spoon, spread sweet potato puree on one half of each plate to form a half-moon. Scatter roasted veggies over puree. Nestle scallops between veggies. Dollop scallops with walnut pesto. Add salad to other side of plate; grate remaining Parmesan over top. Sprinkle salad and scallops with lemony panko. Serve with remaining lemon wedges on the side.
