with Cauliflower-Potato Mash and Citrus-Pine Nut Salad
Ingredients: Russet potato • Cauliflower • Sea scallops • Clementine • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • White cooking wine (cooking wine (wine, salt, potassium sorbate, malic acid, sulphites)) (sulphites) • Arugula and spinach mix (arugula, spinach) • Shallot • Pine nuts • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Chives • Truffle sea salt (sea salt, black summer truffle, flavors).
Allergens
Tags
Jumbo Scallops
227 g
Truffle Sea Salt
1 g
Cauliflower
285 g
Russet Potato
2 unit(s)
Arugula and Spinach Mix
56 g
Shallot
1 unit(s)
Clementine
2 unit(s)
Chives
7 g
Cream
113 mL
White Cooking Wine
4 tbsp
White Wine Vinegar
1 tbsp
Pine Nuts
28 g
Butter
2.5 tbsp
Oil
2 tbsp
Sugar
0.5 tsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Before starting, wash and dry all produce.
- Remove any brown spots from potatoes. Peel, then cut potatoes into 1-inch pieces.
- Cut any large cauliflower florets into 1-inch pieces.
- To a large pot, add potatoes, cauliflower, 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings).
- Cover and bring to a boil over high. Cook for 10-12 min, until fork-tender.
- Peel clementines, then separate into segments.
- Peel, then cut shallot into 1/8-inch pieces.
- Thinly slice chives.
- Cut 2 tbsp (4 tbsp) butter into 1/4-inch cubes. Place in refrigerator to chill. (NOTE: Reserve butter for step 5!)
- Heat a large non-stick pan over medium. When hot, add pine nuts to the dry pan. Toast for 2-3 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
- To a large bowl, add half the vinegar, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper. Stir to combine. (NOTE: This is your dressing.)
- To the bowl with dressing, add arugula and spinach mix, clementine and pine nuts. (NOTE: Do not toss until step 6!)
- Heat a small pot over medium-high.
- When the pot is hot, add 1/2 tbsp (1 tbsp) butter. Swirl pot for 30 sec, until butter melts.
- Add shallots. Cook for 2-3 min, stirring often, until tender and golden.
- Add cooking wine, remaining vinegar and 1/4 tsp (1/2 tsp) sugar. Cook for 3-6 min, stirring occasionally, until shallots are softened and only 1 tbsp (2 tbsp) liquid remains in the pot.
- Once beurre blanc reduction is done, remove from heat.
- Add chilled butter cubes (from step 2), 2 tbsp (1/4 cup) cream and half the truffle salt. Whisk for 1-2 min, until butter has melted and sauce is smooth. Place on warm part of the stove and set aside.
- Meanwhile, drain potatoes and cauliflower, then return to the same pot, off heat.
- Mash half the chives, remaining cream and remaining truffle salt into cauliflower and potatoes, until creamy. Season with pepper. Stir to combine.
- Using a strainer, drain and rinse scallops, then pat very dry with paper towels.
- Heat the same pan (from step 3) over medium-high. Season scallops with salt and pepper. When the pan is hot, add 1 tbsp (2 tbsp) oil and scallops. Sear for 1-2 min per side, flipping halfway through, until golden.**
- Meanwhile, toss salad.
- Divide salad and mash between plates.
- Top mash with scallops.
- Spoon beurre blanc over top of scallops.
- Sprinkle remaining chives over top.
930
kcal
Calories
58
g
Fat
25
g
Saturated Fat
73
g
Carbohydrate
16
g
Sugar
8
g
Dietary Fiber
30
g
Protein
375
mg
Cholesterol
580
mg
Sodium
1
g
Trans Fat
1850
mg
Potassium
150
mg
Calcium
4
mg
Iron
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