Coquilles St. Jacques-Inspired Scallops
with Chive Mash and Spinach Arugula Salad
This eared scallops, smooth mash and shallot cream sauce dinner is a twist on a French bistro classic. Quick to cook, but you'll want to take your time eating! Bon appetit!
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)
2 unit(s)
Russet Potato
1 unit(s)
Shallot
113 mL
Cream
(Contains Milk)
0.17 cup
Panko Breadcrumbs
(Contains Wheat May contain Wheat, Gluten)
1 unit(s)
Lemon
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
½ cup
White Cheddar Cheese, shredded
(Contains Milk)
2 tbsp
Garlic Spread
(Contains Soy May contain Milk, Soy, Sulphites)
7 g
Chives
56 g
Baby Spinach
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
4 tbsp
Milk*
(Contains Milk)
1.5 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
¼ tsp
Sugar*
Nutrition Values
Utensils
Instructions
- Peel, then cut potatoes into 1-inch pieces.
- Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Once boiling, reduce heat to medium-high. Simmer uncovered until fork-tender, 10-12 min.
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- Peel, then cut shallot into 1/4-inch pieces.
- Thinly slice chives.
- Add lemon juice, 1/2 tbsp (1 tbsp) oil and 1/4 tsp (1/2 tsp) sugar to a large bowl. Whisk to combine, then seasaon with salt and pepper. Add spinach.
- Pat scallops dry with paper towles, then season with salt and pepper.
- Heat a large non-stick pan over medium heat.
- When hot, add half the Garlic Spread. Swirl the pan to melt.
- Add half the panko (use all for 4 ppl). Cook, stirring constantly, until golden, 2-3 min.
- Season with salt and pepper, then transfer to a small bowl. Set aside.
- Increase heat to medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then scallops. Sear, flipping halfway through, until golden-brown, 1-2 min per side.**
- Remove from pan, cover to keep warm.
- Reduce heat to medium.
- Add remaining Garlic Spread, then shallots to the same pan. Cook, stirring occasionally, until shallots softened, 1-2 min.
- Sprinkle over Cream Sauce Spice Blend. Cook, stirring constantly, until coats shallots, 30 sec.
- Pour in cream. Remove the pan from heat. Cook, stirring often, until slightly thickened, 1-2 min. Season with salt and pepper, to taste.
- Drain and return potatoes to the same pot, off heat.
- Mash 2 tbsp (4 tbsp) butter, 4 tbsp (8 tbsp) milk and cheddar cheese into potatoes until creamy.
- Stir in half the chives. Season with salt and pepper, to taste.
- Stir lemon zest and remaining chives into toasted panko.
- Toss spinach to coat with dressing.
- Divide potatoes between plates.
- Top with scallops.
- Pour over cream sauce.
- Sprinkle over toasted panko mixture.
- Serve salad on the side.
