L’Artisan: Seared Scallops with Lemon Butter & Hazelnuts
Sweet Potato Mash, Black Oyster Mushrooms & Broccolini
Cooking time
30 minutes
Servings
2/4
Calories
800 /serving
Talk about texture. Every bite is a delight in this seafood spectaculaire. Gently cook your cushiony scallops until opaque and delicately firm, spooning them with butter and sprinkling them with lemon zest. The rich crunch of pan-toasted hazelnuts sets them off perfectly. For a premium side, slender stems of broccolini are roasted with black oyster mushrooms. The sleeper hit is a gourmet sweet potato mash, hiding cream and roasted garlic in its velvety sweep.
We will send you:
- 340g Scallops
- 450g Sweet potatoes
- 1 Lemon
- 1 Bunch of broccolini
- 115g Black oyster mushrooms
- 2 Roasted garlic cloves
- 25g Hazelnuts
- 60ml Heavy cream
- 7.5g Fish Tales spices (black pepper, dill, salt, paprika, red bell pepper, parsley, garlic, sugar, basil, lemon peels, onion, dill seeds, sunflower oil, lemon powder)
Contains: Milk, Scallops, Hazelnuts
You will need:
Medium pot
Medium pan
Zester
Strainer
Peeler
Sheet pan
Oil
4 or 8 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
45 g
Saturated Fat
22 g
Sodium
1230 mg
Total Carb
72 g
Sugars
15 g
Protein
35 g
Fibre
15 g
Preparation
Mise en place
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Mince the garlic. Peel and medium-dice the sweet potatoes. Remove the stem ends of the broccolini (halve lengthwise if large). Tear the mushrooms into bite-size pieces. Zest and cut the lemon into 6 wedges.
Make the mash
Add the sweet potatoes to the pot of boiling water and boil, 14 to 16 min., until very tender. Drain and return to the pot. Off the heat, add the cream, garlic, 2 tbsp butter (double for 4 portions) and ½ the lemon zest. Mash, until you achieve your desired consistency; season with S&P. Keep warm.
Toast the hazelnuts
Meanwhile, heat a medium, dry pan on medium. Add the hazelnuts and toast, stirring frequently, 3 to 4 min., until lightly browned and fragrant. Transfer to a cutting board and roughly chop. Keep warm. Reserve the pan.
Roast the vegetables
Meanwhile, on a lined sheet pan, toss the broccolini and mushrooms with a drizzle of oil, ⅔ of the spices and S&P. Roast, flipping halfway, 14 to 18 min., until tender. Squeeze the juice of 2 lemon wedges (double for 4 portions) over.
Cook & coat the scallops
Meanwhile, 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-high. Add the scallops* and cook, 1 to 2 min. on one side, until partially cooked. Flip and add 2 tbsp butter (double for 4 portions) and the remaining lemon zest. Cook, spooning the lemon butter over the scallops, 1 to 2 min., until coated and cooked as desired.
Plate your dish
Divide the mash and vegetables between your plates. Top with the scallops. Garnish with the hazelnuts and remaining lemon wedges. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
