L’Artisan: Pan-Seared Scallops with Fresh Salsa Verde
Roasted Cauliflower & Pepita-Studded Rice
Cooking time
25 minutes
Servings
2/4
Calories
740 /serving
This seafood spread has miles of flavour, enough to get you to Mexico and back in one sitting. Plump pillowy scallops prove that they are the marshmallows of the sea, when they emerge from a hot pan meltingly tender with a faint golden crust. Over a swoosh of crema, they’re paired with roasted cauliflower florets sprinkled with Mexican spices, and fluffy white rice flecked with pepitas and scallions. A chunky homemade salsa verde, with blackened tomatillos, cilantro, lime and honey, is a lip-licker of a kicker.
We will send you:
- 340g Scallops
- 225g Tomatillos
- 300g Cauliflower florets
- 1 Bunch of cilantro
- 2 Scallions
- 1 Lime
- 25g Roasted pepitas (pumpkin seeds)
- 160g White rice
- 14g Honey
- 60ml Crema
- 6g America Latina spices (spices, garlic, sea salt, onion, dried tomatoes, ancho chili pepper, red bell pepper, green bell pepper, white sesame seeds, sunflower oil)
Contains: Milk, Sesame, Scallops
You will need:
Medium pot
Large pan (cast iron if possible)
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
23 g
Saturated Fat
6 g
Sodium
950 mg
Total Carb
100 g
Sugars
17 g
Protein
37 g
Fibre
9 g
Preparation
Cook the rice
Preheat the oven to 450°F. In a medium pot, combine the rice, 1 ¼ cups water and 1 tsp salt (double the water and salt for 4 portions); bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff and keep warm.
Roast the cauliflower
Meanwhile, halve the cauliflower if large. On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Roast, stirring halfway, 18 to 20 min., until lightly browned and tender. Switch the oven to broil, 2 to 3 min., until nicely browned.
Blacken the tomatillos
Meanwhile, remove the husks from the tomatillos. In a large pan (cast iron if possible), heat a drizzle of oil on medium-high. Add the tomatillos and cook, turning occasionally, 6 to 8 min., until blackened. Transfer to a cutting board. Once cool enough, finely chop. Wipe out and reserve the pan.
Make the salsa verde
Thinly slice the scallions. Halve the lime; juice ½ and quarter the remaining ½. Roughy chop the cilantro leaves and stems. In a large bowl, combine the tomatillos, lime juice, honey, ½ the scallions, ½ the cilantro, a drizzle of oil and S&P.
Cook the scallops
Rinse the scallops under cold water and pat dry with paper towel; season with the remaining spices and S&P. If necessary, remove the muscle on the edge. In the reserved 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 paper towel-lined plate.
Finish & serve
Roughly chop the pepitas. To the pot of rice, add the pepitas and remaining scallions; stir well. Divide the crema between your plates and spread out in a circular motion. Top with the rice, cauliflower and scallops. Spoon the salsa verde over the scallops. Garnish with the lime wedges and remaining cilantro. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
