Culinary Collection

Brown Sugar and Bacon-Glazed Scallops

with white cheddar fingerling potatoes and asparagus

Prep & Cook Time: 45-55 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Shellfish

Calories Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • 1 oz. Light Brown Sugar
  • 1 oz. Crumbled Bacon
  • Info
    8 oz. Scallops
  • 1 oz. Sherry Wine
  • 12 oz. Fingerling Potatoes
  • 5 oz. Asparagus
  • Info
    2 oz. Shredded White Cheddar Cheese
  • ½ tsp. Garlic Salt
  • 2 Green Onions

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    567
  • Carbohydrates
    52g
  • Fat
    27g
  • Protein
    32g
  • Sodium
    1643mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Large Non-Stick Pan

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare the Ingredients

    Trim and thinly slice green onions on an angle, keeping white and green portions separate. Trim woody ends off asparagus. Halve potatoes lengthwise. Pat scallops dry, and season with a pinch of salt and pepper.

  2. 2

    Start the Potatoes

    Place potatoes on prepared baking sheet and toss with 2 tsp. olive oil, half the garlic salt, (reserve remaining for asparagus), and a pinch of pepper. Spread into a single layer on one side of baking sheet, cut side down. Roast in hot oven, 10 minutes. Remove from oven. Potatoes will finish cooking in a later step.

  3. 3

    Finish Potatoes and Roast Asparagus

    Carefully flip potatoes. Top with cheese. Baking sheet will be hot! Use a utensil. Add asparagus to empty side of tray and toss with 1 tsp. olive oil, remaining garlic salt, and a pinch of pepper. Spread asparagus into a single layer on their side and roast in hot oven until vegetables are tender, 8-10 minutes. While vegetables roast, cook scallops.

  4. 4

    Cook the Scallops

    Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
    Add scallops to hot pan and cook until scallops reach a minimum internal temperature of 145 degrees, 1-2 minutes per side. Remove scallops to a plate. Lower heat to medium.

  5. 5

    Make Glaze and Finish Dish

    Add bacon and white portions of green onions to hot pan. Stir often until onions soften, 2-3 minutes. Stir in sherry and brown sugar. Stir occasionally until a sticky glaze forms, 2-3 minutes. Remove from burner. Add scallops and flip to coat. Plate dish as pictured on front of card, topping potatoes with green portions of green onions. Bon appétit!

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