Culinary Collection
Seared Scallop and Potato Cioppino
with cheesy croutons
Prep & Cook Time: 60+ min.
Cook Within: 3 days
Difficulty Level: Easy
Spice Level: Not Spicy
Contains: Milk, Wheat, Shellfish
Chef
Rachel Post
In Your Box (serves 2)
- 4 oz. Fire Roasted Diced Tomatoes in Juice
- 8 oz. Yukon Potatoes
- 2 Garlic Clove
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2 oz. Shredded Parmesan Cheese
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1 oz. Light Cream Cheese
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1 French Roll
- 1 tsp. Italian Seasoning Blend
- 4 oz. Mirepoix Blend
- 1 oz. White Cooking Wine
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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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Calories552
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Carbohydrates61g
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Fat18g
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Protein33g
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Sodium1739mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Medium Pot
- 1 Baking Sheet
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 ing.
Cut potatoes into ½" dice.
Mince garlic. Tear French roll into bite size pieces and lay on baking sheet. Top with half the shredded parm and a drizzle of 1 tsp olive oil. Bake in hot oven for 10 min. While croutons bake, start scallops -
2 sear scallops
Place medium pot over medium high heat with 2 tsp oil. Add scallops to hot pan and cook until scallops reach a minimum internal temperature of 145 degrees, 1-2 minutes per side. Transfer scallops to a plate.
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3 start stew base
Keep medium pot over medium high heat, add mire poix veg to pan and stir to combine and begins to soften, 2-3 min. Add garlic and stir to combine. season with ½ tsp salt and pinch of pepper. Add Italian seasoning and potaotes. Stir to comnbine and potatoes begin to soften. 2-4 min.
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4 finish stew
Add wine to veg and stir to combine and almost gone, 1 min. Add cream cheese and stir till melted, 2-3 min. Once cream cheese is melted, add fire roasted tomatoes and 2 c of water. Stir to combine and bring to a simmer and turn down heat to medium low. Cover and cook till potatoes are cooked through and broth lightly thickens, 10 min.
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5 Plate stew.
Remove lid and add scllops to stew and cook just till scallops are warmed through, 2-4 min. Plate up cioppino by ladling stew into bowls and topping with scallops and ** croutons**. Bon Appetit!
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