Coquilles St. Jacques
with Spinach and Potatoes
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!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
227 g
Pétoncles géants
(Contient Pétoncles)
2 pièce(s)
Pomme de terre Russet
1 pièce(s)
Échalote
113 ml
Crème
(Contient Lait)
0.17 tasse(s)
Chapelure panko
(Contient Blé Peut contenir Blé, Gluten)
1 pièce(s)
Citron
1 cs
Mélange d'épices pour sauce crémeuse
(Contient Blé Peut contenir Noix, Lait, Moutarde, Arachides, Sésame, Soya, Sulfites)
½ tasse(s)
Cheddar blanc, râpé
(Contient Lait)
2 cs
Propagation de l'ail
(Contient Soya Peut contenir Lait, Soya, Sulfites)
7 g
Ciboulette
56 g
Bébés épinards
Pas inclus dans votre livraison
2 cs
Beurre non salé*
(Contient Lait)
4 cs
Lait*
(Contient Lait)
1.5 cs
Huile*
¼ cc
Sel*
¼ cc
Poivre*
¼ cc
Sucre*
Informations nutritionnelles
Ustensiles
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.