Buttery Scallops and Bacon Jam
with Parsnip-Potato Mash and Salad
Succulent scallops are seared to caramelized perfection and served with delicious sweet and savoury bacon jam for a classy, restaurant-quality meal any night of the week!
Ingredients: Russet potato • Sea scallops • Parsnip • Arugula and spinach mix (arugula, spinach) • Baby tomatoes • Red onion • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Parmesan cheese (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) (milk) • Red wine vinegar (wine vinegar, potassium sorbate, sulphites) (sulphites) • Whole grain mustard (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) (mustard) • Brown sugar (cane sugar, molasses) • Chives.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
227 g
Jumbo Scallops
(Contains Scallops)
100 g
Bacon Strips
1 unit(s)
Parsnip
2 unit(s)
Russet Potato
113 g
Arugula and Spinach Mix
113 g
Baby Tomatoes
1 unit(s)
Red Onion
7 g
Chives
113 mL
Cream
(Contains Milk)
½ cup
Parmesan Cheese, shredded
(Contains Milk)
3 tbsp
Red Wine Vinegar
(Contains Sulphites May contain Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)
1 tbsp
Brown Sugar
(May contain Mustard, Soy, Egg, Fish, Wheat, Tree nuts, Peanuts, Sulphites, Crustaceans, Sesame, Milk)
1 tbsp
Whole Grain Mustard
(Contains Mustard May contain Soy, Crustaceans, Wheat, Milk, Sesame, Sulphites, Egg, Gluten, Fish)
Not included in your delivery
1 tbsp
Butter*
(Contains Milk)
¼ tsp
Sugar*
1 tbsp
Oil*
0.26 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Peel, then cut parsnips into 1/2-inch pieces.
- Remove any brown spots from potatoes, then peel and cut into 1-inch pieces.
- To a large pot, add parsnips, potatoes, 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings).
- Cover and bring to a boil over high. Once boiling, reduce heat to medium-high. Simmer uncovered for 12-14 min, until fork-tender.
- Meanwhile, peel, then cut onion into 1/4-inch pieces.
- Thinly slice chives.
- Halve tomatoes.
- To a large bowl, add 1 tbsp (2 tbsp) vinegar, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper. Stir to combine.
- To the bowl, add tomatoes and arugula and spinach mix. (NOTE: Do not mix until serving!) Place bowl in the fridge.
- On a clean cutting board, cut bacon into 1/2-inch pieces.
- Heat a medium non-stick pan over medium (large pan for 4 servings).
- When hot, add bacon and onions. Cook for 6-8 min, stirring often, until onions are golden and bacon is cooked.**
- To the pan, add brown sugar, whole grain mustard, remaining vinegar and 1 tbsp (2 tbsp) water. Cook for 1-2 min, until sugar has dissolved and sauce is sticky.
- Transfer bacon jam to a small bowl. Cover to keep warm.
- Wipe out the pan.
- Drain and return parsnips and potatoes to the same pot, off heat.
- Mash cream, half the Parmesan and half the chives into parsnips and potatoes until creamy. Season with salt and pepper. Cover to keep warm.
- Using a strainer, drain and rinse scallops, then pat dry with paper towels.
- Reheat the same pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted. Add scallops, then season with salt and pepper. Sear for 1-2 min per side, flipping halfway through, until golden.**
- Toss salad.
- Divide mash and salad between plates.
- Top mash with scallops.
- Spoon bacon jam over scallops.
- Sprinkle remaining Parmesan over the salad.
- Sprinkle remaining chives over top.
