with Stone Fruit, Arugula and Corn Salad
This delightful salad boasts golden scallops seared in brown butter. Bursting with veggies and complemented by sweet, charred corn and crusty garlic ciabatta, this summery plate of deliciousness is practically restaurant quality! Ingredients: Corn • Sea scallops • Peaches • Ciabatta roll (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) (barley, wheat) • Lemon • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Arugula and spinach mix (arugula, spinach) • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Tarragon • Garlic.
Allergens
Utensils
Tags
Jumbo Scallops
227 g
Corn on the Cob
1 unit(s)
Stone Fruit
1 unit(s)
Tarragon
7 g
Lemon
1 unit(s)
Spring Mix
56 g
Garlic, cloves
1 unit(s)
Ciabatta Roll
2 unit(s)
Feta Cheese, crumbled
0.25 cup
Arugula and Spinach Mix
56 g
Pepper
0.125 tsp
Salt
0.125 tsp
Sugar
0.25 tsp
Oil
1.5 tbsp
Butter
3 tbsp
- Before starting, preheat the broiler to high. Wash and dry all produce. Remove 2 tbsp (4 tbsp) butter from the fridge and set aside to come up to room temperature.
- Husk corn. With corn on its side, carefully cut corn from cob, turning cob as you go.
- To an unlined baking sheet, add corn. Char corn in the top of the oven for 5-6 min, stirring halfway through, until tender and some dark brown spots appear.
- Transfer corn to a plate. Set aside.
- While corn broils, peel, then mince or grate garlic.
- Zest, then juice lemon.
- Pull tarragon leaves from stems, then finely chop.
- Cut sections off of stone fruit, avoiding pit, then cut each section into 1/2-inch pieces.
- Halve ciabatta.
- Using a strainer, drain and rinse scallops, then pat dry with paper towels.
- To a large bowl, add 1 tbsp (2 tbsp) lemon juice, 1 1/2 tbsp (3 tbsp) oil, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) tarragon. Season with salt and pepper, then whisk to combine.
- In a small bowl, combine 2 tbsp (4 tbsp) softened butter and half the garlic. Season with salt and pepper.
- Spread garlic butter over cut sides of ciabatta.
- Transfer ciabatta, cut-sides up, to the same baking sheet (from step 1). Toast in the middle of the oven for 3-4 min, until golden. (NOTE: Keep your eye on ciabatta so it doesn't burn.)
- Meanwhile, heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.
- Add scallops, then season with salt and pepper. Sear 1-2 min per side, flipping halfway through, until golden.**
- Remove the pan from heat, then add lemon zest and remaining garlic. Toss scallops for 15 sec, until fragrant.
- To the bowl with dressing, add stone fruit, corn, arugula and spinach mix and spring mix. Toss to combine.
- Divide salad and ciabatta between plates. Top salad with feta, then scallops.
- Sprinkle any remaining tarragon over top. Drizzle any remaining brown butter over scallops.
700
kcal
Calories
36
g
Fat
15
g
Saturated Fat
67
g
Carbohydrate
12
g
Sugar
6
g
Dietary Fiber
30
g
Protein
320
mg
Cholesterol
850
mg
Sodium
1
g
Trans Fat
600
mg
Potassium
125
mg
Calcium
4.5
mg
Iron
