Express
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Pesto Butter Petite Scallops
with florentine mashed potatoes
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Milk, Wheat
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Pescatarian
Chef
Tom Scodari
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In Your Box (serves 2)
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10 oz. Mashed Potatoes
- 8 oz. Patagonian Petite Scallops
- 2 oz. Baby Spinach
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2 oz. Creme Fraiche
- 1 Shallot
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1 oz. Basil Pesto Butter
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1 oz. Crispy Onions
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¾ oz. Roasted Garlic & Herb Butter
- ½ tsp. Lemon N Herb Seasoning
- 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)
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Calories650
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Carbohydrates40g
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Net Carbs34g
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Fat44g
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Protein27g
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Sodium1760mg
Recipe Steps
You Will Need
- Olive Oil
- 1 Medium Non-Stick Pan
- 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
Customize It Instructions
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If using 16 oz. petite scallops, follow same instructions as 8 oz., working in batches if necessary.
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Prepare the Ingredients
Coarsely chop spinach.
Halve and peel shallot. Slice thinly.Pat scallops dry and season all over with lemon n herb seasoning. Scallops will vary in amount as they are portioned by weight. Don't worry, the sweet flavor and tender texture will be the same. -
2 Cook the Spinach
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add shallots to hot pan and cook, 1 minute. Add spinach and stir occasionally until wilted, 2-3 minutes.Avoid overcrowding pan by adding spinach in batches, if necessary. -
3 Add the Potatoes
Add mashed potatoes and garlic salt to hot pan with spinach. Stir vigorously until combined and heated through, 2-3 minutes.
Remove from burner. Stir in garlic & herb butter and crème fraîche until melted and combined.While potatoes cook, continue recipe. -
4 Cook Scallops and Finish Dish
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Let heat, 3 minutes.
Add scallops to hot pan and cook undisturbed, 90 seconds.After 90 seconds, stir occasionally until scallops reach a minimum internal temperature of 145 degrees, 60-90 seconds.Remove from burner. Stir in pesto butter and 2 Tbsp. water until butter is fully melted and combined.Plate dish as pictured on front of card, topping potatoes with scallops and garnishing with crispy onions. Bon appétit!
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