Bistro-Style Scallops Grenobloise
with Radicchio, Endive & Hazelnut Salad
Cooking time
20 minutes
Servings
2/4
Calories
780 /serving
Bienvenue to our bistro in Grenoble, the French city that lends its name to a fish-friendly sauce of butter, lemon and capers. When it joins the rich crunch of hazelnuts, it’s a sure bet for pillowy pan-seared scallops. We plate them over bulgur with a suitably dressy salad of endive, radicchio and chives.
We will send you:
- 340g Scallops
- 1 Head of Boston lettuce
- 6g Chives (or garlic chives)
- 1 Endive
- 1 Radicchio
- 1 Lemon
- 10g Capers
- 80g Bulgur
- 25g Hazelnuts
- 9g Zesty Herbs spices (salt, garlic, dried carrots, spice, red bell pepper, sugar, curry powder (mustard), canola oil, onion, black pepper, lemon oil, citric acid)
Contains: Hazelnuts • Milk • Mustard • Scallops • Wheat
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Zester
4 or 8 tbsp Butter
Total Fat
50 g
Saturated Fat
18 g
Sodium
1420 mg
Total Carb
57 g
Sugars
4 g
Protein
32 g
Fibre
16 g
Preparation
Cook the bulgur
- In a medium pot, combine the bulgur, ¾ cup water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 6 to 8 min., until the bulgur is tender and the water has been absorbed; season with ⅓ of the spices. Fluff the bulgur.
Mise en place
- Meanwhile, zest and juice the lemon.
- Separate the lettuce leaves; tear the leaves.
- Remove the root end of the endive; halve lengthwise and cut crosswise into 1-inch pieces.
- Quarter the radicchio; tear into bite-size pieces.
- Roughly chop the hazelnuts.
- Thinly slice the chives.
Make the salad
- In a large bowl, combine ½ the lemon juice, ½ the lemon zest, 2 tbsp oil (double for 4 portions), ½ the remaining spices and S&P.
- Add the lettuce, radicchio, endive, ½ the chives and ½ the hazelnuts; toss well.
Cook the scallops
- Rinse the scallops under cold water and pat dry; season with the remaining spices and S&P. If necessary, remove the muscle on the edge.
- In a large pan, heat a drizzle of oil on medium.
- Add the scallops* and cook, 1 to 2 min. per side, until cooked as desired.
- Transfer to a plate. Wipe out and reserve the pan.
Make the sauce
- In the same pan, heat 4 tbsp butter (double for 4 portions) on medium.
- Cook, swirling the pan often, 2 to 3 min., until the butter foams and turns a deep golden brown.
- Add the capers, remaining lemon zest and hazelnuts, and S&P. Sauté, 1 to 2 min., until fragrant.
- Off the heat, add the remaining lemon juice; stir well.
Plate your dish
- Divide the bulgur between your plates.
- Top with the scallops and salad.
- Spoon the sauce over.
- Garnish with the remaining chives. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
