Garlicky Jumbo Scallops
with Italian-Style Cannellini Beans
Jumbo seared scallops atop a bed of brothy red pepper pesto cannellini beans and baby spinach will have you in love at first bite!
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)
1 unit(s)
Cannellini Beans
1 unit(s)
Ciabatta Roll
(Contains Barley, Wheat May contain Soy, Walnuts, Sesame)
113 g
Baby Tomatoes
56 g
Baby Spinach
1 unit(s)
Lemon
1 unit(s)
Shallot
7 g
Basil
¼ cup
Roasted Pepper Pesto
(Contains Milk May contain Soy, Sulphites)
2 tbsp
Garlic Spread
(Contains Soy May contain Sulphites, Milk)
1 unit(s)
Vegetable Broth Concentrate
(May contain Egg, Crustaceans, Milk, Sesame, Fish, Wheat, Mustard, Soy, Sulphites)
Not included in your delivery
½ tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Cut ciabatta into 1⁄2-inch thick slices.
- Prick tomatoes with a fork.
- Peel, then finely chop shallot.
- Rough chop spinach.
- Zest, then juice lemon.
- Heat a large non-stick pan over medium heat.
- Meanwhile, pick basil leaves from stems, then roughly tear basil leaves.
- When the pan is hot, add 1⁄2 tbsp (1 tbsp) oil, then shallots, tomatoes and 2 tbsp (4 tbsp) water. Cook, stirring occasionally, until shallots soften, tomatoes burst and water evaporates, 3-4 min. Season with salt and pepper.
- Add stock concentrate, beans and their liquid, pesto and 3/4 cup (1 1/2 cup) water to the same pan, then increase the heat to medium-high. Bring mixture up to a simmer.
- Once simmering, stir occasionally, until mixture thickens slightly, 5-6 min.
- Remove from heat, then stir in spinach and half the basil, 1⁄2 tsp (1 tsp) lemon zest and 1 tbsp (2 tbsp) lemon juice. Stir occasionally, until wilted, 30 sec. Season with salt and pepper.
- Meanwhile, melt half the garlic spread in a medium microwaveable bowl or a small pot over low heat.
- Add ciabatta to the bowl, then toss to combine.
- Arrange ciabatta in a single layer on a parchment-lined baking sheet.
- Toast in the top of the oven until golden-brown, 3-5 min. (NOTE: Keep your eye on crostini so they don’t burn!).
- Using a strainer, drain and rinse scallops. Pat very dry with paper towels. Season with salt and pepper.
- Heat a medium non-stick pan over medium-high heat.
- When hot, add remaining garlic spread, then scallops. Pan-fry until golden-brown and cooked through, 2-3 min per side.**
- Divide bean mixture between bowls. Top with scallops.
- Sprinkle with remaining basil leaves and any remaining lemon zest.
- Serve garlic crostini alongside.
