L’Artisan: Seared Scallops & Warm Amandine Vinaigrette
String Beans, Cherry Tomatoes & Fingerling Potatoes
Cooking time
30 minutes
Servings
2/4
Calories
530 /serving
A true delicacy is in the house. Scallops show off their plumpest, tenderest best when paired with a creative vegetable amandine—loosely chopping the almonds will highlight the contrast of several different textures. You’ll construct a wonderfully warm vinaigrette by toasting the nuts, then adding garlic, lemon and demi-glace, and tossing with bright string beans and cherry tomatoes. Fingerling potatoes, roasted to tender browned perfection, add heartiness to these haute plates. A garnish of tarragon adds an extra fine cuisine flourish.
We will send you:
- 340g Scallops
- 200g String beans
- 1 Garlic clove
- 1 Lemon
- 1 Bunch of tarragon
- 450g Fingerling potatoes
- 140g Cherry tomatoes
- 200g Yellow wax beans (or string beans)
- 30ml Vegetable demi-glace
- 25g Marcona almonds
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Almonds, Mustard, Scallops
You will need:
Medium pot
Large pan
Strainer
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
16 g
Saturated Fat
2 g
Sodium
1120 mg
Total Carb
71 g
Sugars
12 g
Protein
33 g
Fibre
13 g
Preparation
Roast the potatoes
Preheat the oven to 450°F. Halve the potatoes lengthwise. On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Roast, flipping halfway, 20 to 25 min., until browned and tender.
Mise en place
Meanwhile, bring a medium pot of salted water to a boil. Remove the stem ends of both types of string beans. Halve the tomatoes. Halve the lemon; juice ½ and quarter the remaining ½. Pick the tarragon leaves off the stems; roughly chop the leaves. Mince the garlic. Roughly chop the almonds.
Blanch the string beans
Add both types of string beans to the pot of boiling water and boil, 2 to 3 min., until crisp-tender. Drain and transfer to a bowl of ice water. Once cool, drain and pat dry with paper towel.
Cook the scallops
Meanwhile, rinse the scallops under cold water and pat dry with paper towel; season with ½ the remaining spices and S&P. If necessary, remove the muscle on the edge. In a large pan, heat a generous 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 and keep warm, leaving any browned bits in the pan. Reserve the pan.
Make the warm vinaigrette
In the same pan, heat a drizzle of oil on medium. Add the almonds and toast, stirring frequently, 1 to 2 min., until slightly toasted. Add the garlic and cook, scraping up any browned bits, 30 sec. to 1 min., until lightly browned and fragrant. Add the lemon juice, demi-glace, ¼ cup water (double for 4 portions), the remaining spices and S&P. Cook, stirring frequently, 1 to 2 min., until slightly reduced.
Dress the vegetables & serve
To the pan of vinaigrette, add the string beans, tomatoes and ⅔ of the tarragon. Cook, stirring frequently, 1 to 2 min., until warmed through and coated. Divide the vegetables and potatoes between your bowls. Top with the scallops. Garnish with the remaining tarragon and the lemon wedges. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
