Meal Kit
Culinary Collection
Seared Scallops and Sun-Dried Tomato Aioli
with bacon potato cakes
Prep & Cook Time: 45-55 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Milk, Eggs, Wheat, Soy
Chef
Rachel Post
In Your Box (serves 2)
- 8 oz. Scallops
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8 oz. Mashed Potatoes
- 5 oz. Baby Spinach
- 1 Lemon
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1.26 oz. Mayonnaise
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¼ cup Panko Breadcrumbs
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1 Tbsp. Sun-Dried Tomato Pesto
- ½ oz. Crumbled Bacon
- 2 Garlic Cloves
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) 2qWgBvqR
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Calories740
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Carbohydrates38g
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Net Carbs34g
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Fat56g
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Protein23g
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Sodium1340mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Colander
- 2 Medium Non-Stick Pans
- 1 Medium Pot
- 1 Mixing Bowl
- 1 Small 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 Boil Potatoes and Prepare Ingredients
Peel potatoes and cut into small evenly-sized chunks. Bring a medium pot with potato chunks covered in water to a boil over medium-high heat. Cook until tender, 10-12 minutes.
Drain potatoes in a colander and return to pot. Set aside.While potatoes boil, halve lemon. Cut one half into wedges and juice the other half.Mince garlic.Combine 2/3 the mayonnaise (reserve remaining for potato cakes), tomato pesto, and 1 tsp. lemon juice in a mixing bowl. Set aside.Pat scallops dry, and season both sides with a pinch of pepper. -
2 Form the Potato Cakes
Place a small non-stick pan over medium high heat. Add bacon to hot pan and stir occasionally until crisp, 2-3 minutes.
Remove from burner.Add bacon, garlic salt, and remaining mayonnaise to pot with potatoes. Mash until potatoes are smooth and ingredients are combined. Form potato mixture into six evenly-sized balls.Place panko on a plate. Place potato balls in panko and roll until completely covered. Gently flatten balls into patties, about 3" wide. -
3 Cook the Potato Cakes
Line a plate with a paper towel.
Place a medium non-stick pan over medium heat and add 3 Tbsp. olive oil. Let oil heat, 1-2 minutes.Once oil has heated, working in batches if necessary, add potato cakes to hot pan. Cook until browned, 2-3 minutes per side.Transfer potato cakes to towel-lined plate. Season with a pinch of salt. Tent loosely with foil, if desired. Wipe pan clean and reserve. -
4 Cook the Spinach
Place another medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add garlic to hot pan and stir occasionally until garlic is fragrant, 1-2 minutes.
Add spinach and stir occasionally until wilted, 2-3 minutes.Remove from burner. Season with a pinch of pepper. -
5 Cook Scallops and Finish Dish
Return pan used to cook potato cakes to 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.Plate dish as pictured on front of card, topping spinach with scallops and scallops with sun-dried tomato aioli. Squeeze lemon wedges over to taste. Bon appétit!
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