with white cheddar fingerling potatoes and asparagus
Prep & Cook Time:45-55 min.
Cook Within:3 days
Spice Level:Not Spicy
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is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
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You Will Need
Large Non-Stick Pan
Before You Cook
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
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.
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.
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.
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.
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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