Scallops and Pistachio Pesto
with roasted potatoes and Brussels sprouts
Prep & Cook Time: 30-40 min.
Cook Within: 3 days
Difficulty Level: Intermediate
Spice Level: Not Spicy
Contains: Milk, Shellfish, Tree Nuts
Chef
David Padilla
In Your Box (serves 2)
- ½ fl. oz. Garlic Oil
- ¼ oz. Parsley
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¾ oz. Roasted Pistachios
- 12 oz. Yukon Potatoes
- 8 oz. Brussels Sprouts
- 1 Lemon
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2 oz. Sour Cream
- 1 tsp. Seasoned Salt Blend
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½ oz. Grated Parmesan
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8 oz. Scallops
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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Calories578
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Carbohydrates47g
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Fat33g
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Protein26g
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Sodium1739mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 2 Mixing Bowls
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 stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball). Cut potatoes into ½" dice. Zest lemon, halve, and juice. Mince parsley, leaves and stems. Coarsely chop pistachios. Pat scallops dry, and season both sides with a pinch of salt and pepper.
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2 Roast the Potatoes and Brussels Sprouts
Place potatoes and Brussels sprouts on prepared baking sheet and toss with 2 tsp. olive oil, seasoning blend, and a pinch of pepper. Massage oil and seasoning into vegetables. Spread into a single layer. Roast in hot oven until lightly browned, 15-18 minutes. While vegetables roast, prepare sauces.
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3 Make the Pesto and Crema
In a mixing bowl, combine pistachios, parsley, Parmesan, garlic oil, 1 tsp. olive oil, and a pinch of salt and pepper. Set aside. In another mixing bowl, combine sour cream, ¼ tsp. lemon zest, 1 tsp. lemon juice, 1 tsp. olive oil, and a pinch of salt and pepper. Set aside.
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4 Cook the Scallops
Place a medium 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 from burner. -
5 Finish the Dish
Plate dish as pictured on front of card, topping vegetables with crema and scallops. Garnish scallops with pesto. Bon appétit!
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