Meal Kit
Culinary Collection
Brown Sugar and Bacon-Glazed Scallops
with white cheddar fingerling potatoes and asparagus
Prep & Cook Time: 45-55 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Milk
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Under %{max_calories} calories
Chef
David Padilla
In Your Box (serves 2)
- 12 oz. Fingerling Potatoes
- 8 oz. Scallops
- 5 oz. Asparagus
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2 oz. Shredded White Cheddar Cheese
- 1 oz. Crumbled Bacon
- 1 oz. Light Brown Sugar
- 2 Green Onions
- 1 oz. Dark Brown Sherry Cooking Wine
- ½ tsp. Garlic Salt
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.
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Nutrition (per serving) 4P6MDw3Y
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Calories550
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Carbohydrates49g
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Net Carbs43g
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Fat27g
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Protein30g
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Sodium1560mg
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
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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 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 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 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 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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