Maple-Mustard Seared Scallops
with Herbes Salées Mash & Endive Salad
Cooking time
30 minutes
Servings
2/4
Calories
740 /serving
You and your cooking partner are conspiring to give spring some stylish encouragement! Impart some green to buttery mashed potatoes with Québec herbes salées, toss together a refreshingly crisp salad and grace pillowy seared scallops with the natural sweetness of maple syrup.
We will send you:
- 340g Scallops
- 1 Lemon
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 2 Celery stalks
- 6g Chives (or garlic chives)
- 1 Endive
- 450g Potatoes
- 15ml Whole-grain mustard
- 45ml Rich, Snappy Whipped Balsamic vinaigrette
- 15g Herbes salées
- 30ml Maple syrup
Contains: Milk • Mustard • Scallops • Sulphites
You will need:
Total Fat
35 g
Saturated Fat
13 g
Sodium
1660 mg
Total Carb
78 g
Sugars
20 g
Protein
29 g
Fibre
10 g
Preparation
Make the mash
- Bring a medium pot of salted water to a boil.
- Medium-dice the potatoes.
- Add to the pot of boiling water and boil, 14 to 16 min., until very tender.
- Reserving ½ cup cooking water (double for 4 portions), drain and return to the pot.
- Off the heat, add the herbes salées and 1 tbsp butter (double for 4 portions).
- Mash, gradually adding the reserved cooking water until you achieve your desired consistency; season with black pepper.
Mise en place
- Meanwhile, thinly slice the celery crosswise on an angle.
- Remove the root end of the endive; thinly slice lengthwise.
- Thinly slice the chives.
- Halve the lemon; juice ½ and quarter the remaining ½.
Cook the scallops & make the sauce
- Rinse the scallops under cold water and pat dry; season with 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. on one side, until partially cooked.
- Flip and add maple syrup, mustard, lemon juice, 2 tbsp butter (double for 4 portions) and S&P.
- Cook, spooning the sauce over the scallops*, 1 to 2 min., until cooked as desired.
- Transfer the scallops to a plate and the sauce to a bowl.
Make the salad
- In a medium bowl, combine the baby greens, endive, celery and vinaigrette.
Plate your dish
- Divide the mash, salad and scallops between your plates.
- Spoon the sauce over the scallops.
- Garnish with the chives and lemon wedges. Bon appétit!
Eat like you're Irish
We’re celebrating St. Patrick’s Day with a limited-time menu inspired by the Emerald Isle—and, yes, there will be potatoes. Think hearty, simple recipes emphasized by fresh, high-quality ingredients. Keep an eye on the menu and be ready to add our St. Paddy’s recipes to your box before they’re gone.
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
