with Feta and Tarragon Dressing
Bursting with veggies and complemented by charred corn and crusty garlic ciabatta, this scallop-topped salad is practically restaurant quality. It's like summer on a plate.
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
Unsalted Butter
3 tbsp
Pepper
0.125 tsp
Salt
0.125 tsp
Sugar
0.25 tsp
Oil
1.5 tbsp
- Husk corn. With corn on its side, carefully cut corn from cob, turning cob as you go.
- Add corn to an unlined baking sheet. Char corn in the top of the oven, stirring halfway through, until tender and some dark-brown spots appear, 5-6 min.
- 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.
- 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 to a large bowl. Season with salt and pepper, then whisk to combine.
- Combine 2 tbsp (4 tbsp) softened butter and half the garlic in a small bowl. Season with salt and pepper.
- Spread garlic butter over cut-sides of ciabatta halves.
- Transfer ciabatta halves, cut-sides up, to the same baking sheet (from step 1). Toast in the middle of the oven until golden-brown, 3-4 min. (NOTE: Keep your eye on ciabattas so they don't burn!)
- Meanwhile, heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.
- Add scallops, then season with salt and pepper. Sear, flipping halfway through, until golden-brown, 1-2 min per side.**
- Remove the pan from heat, then add lemon zest and remaining garlic. Toss scallops until coated, 15 sec.
- Add stone fruit, corn, arugula and spinach mix and spring mix to the bowl with dressing. Toss to combine.
- Divide salad and ciabatta toasts between plates. Top salad with feta, then scallops.
- Sprinkle any remaining tarragon over top. Drizzle any remaining brown butter over scallops, if desired.
710
kcal
Calories
36
g
Fat
15
g
Saturated Fat
68
g
Carbohydrate
12
g
Sugar
6
g
Dietary Fiber
31
g
Protein
320
mg
Cholesterol
860
mg
Sodium
1
g
Trans Fat
600
mg
Potassium
125
mg
Calcium
4.5
mg
Iron
with Sweet Potato Wedges and Tangy Mayo Dip
