Culinary Collection

Seared Scallops and Sun-Dried Tomato Aioli

with bacon potato cakes

Prep & Cook Time: 45-55 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat, Shellfish, Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • Info
    8 oz. Scallops
  • ½ oz. Crumbled Bacon
  • Info
    1.26 oz. Mayonnaise
  • Info
    ¼ cup Panko Breadcrumbs
  • Info
    8 oz. Mashed Potatoes
  • 2 Garlic Cloves
  • Info
    1 Tbsp. Sun-Dried Tomato Pesto
  • 1 Lemon
  • 5 oz. Baby Spinach

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

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
  1. 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 ⅔ 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. 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. 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. 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. 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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