Jumbo Scallop Pizza
with Radish and Snap Pea Salad
It's a nice day for a white pizza. A creamy cracked black pepper white sauce and succulent jumbo scallops are the ultimate dream team in this delicious, luxe pizza.
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)
340 g
Pâte à pizza
(Contient Blé Peut contenir Moutarde, Sésame, Sulfites, Orge, Oeuf, Lait, Soya)
113 g
Pois sucrés
56 g
Mélange roquette et épinards
1 pièce(s)
Échalote
3 pièce(s)
Radis
¼ tasse(s)
Parmesan, râpé grossièrement
(Contient Lait)
56 ml
Crème
(Contient Lait)
1 cs
Vinaigre de vin blanc
(Contient Sulfites)
1 cs
Mélange d'épices pour sauce crémeuse
(Contient Blé Peut contenir Noix, Lait, Moutarde, Arachides, Sésame, Soya, Sulfites)
1 cc
Sel d'ail
(Peut contenir Blé, Lait, Moutarde, Arachides, Sésame, Soya, Sulfites, Noix)
1 cc
Poivre noir concassé
Informations nutritionnelles
Ustensiles
Instructions
- Sprinkle both sides of dough with flour.
- Stretch into a rough oval shape on a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets.)
- Let dough rest in a warm place for 8-10 min.
- While dough rests, trim snap peas.
- Thinly slice radishes.
- Peel, then finely chop shallot.
- Pat scallops dry with paper towels, pressing well to absorb as much moisture as possible. Season pepper and half the garlic salt.
- Heat a large non-stick pan over medium heat.
- When hot, add 1 tbsp (2 tbsp) oil, then scallops. Pan-fry until just opaque, 1-2 min per side. (NOTE: Scallops will finish cooking in step 5.)
- Transfer scallops to a plate.
- Using the same pan, increase the heat to medium-high.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then snap peas. Cook, stirring often, until tender-crisp, 3-4 min. Season with salt and pepper.
- Transfer snap peas to a plate.
- Reduce the heat to medium.
- Add 2 tbsp (4 tbsp) butter, then swirl the pan to melt. Add shallots. Cook, stirring often, until softened, 3-4 min.
- Sprinkle Cream Sauce Spice Blend over shallots. Cook, stirring often, until coated, 1-2 min.
- Add Parmesan, cream, 1/4 tsp (1/2 tsp) cracked black pepper, remaining garlic salt and 1/4 cup (1/2 cup) milk. Cook, stirring occasionally, until sauce thickens slightly, 1-2 min.
- Remove from heat.
- With floured hands, stretch dough again into a large oval shape. (NOTE: The dough should now hold its shape.)
- Spread white sauce base over dough.
- Top with scallops. Season with salt and 1/4 tsp (1/2 tsp) cracked black pepper.
- Bake pizza in the middle of the oven until golden-brown and crisp and scallops are cooked through**, 14-18 min. (NOTE: For 4 ppl, bake pizzas in the middle and top of the oven, rotating sheets halfway through.)
- When pizza is done, let sit for 2-3 min.
- Meanwhile, Add vinegar, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.
- Add radishes, snap peas and arugula-spinach mix to the bowl. Toss to coat.
- Cut pizza into slices.
- Divide pizza and salad between plates.