with Feta and Tarragon Dressing
This delightful salad boasts golden scallops seared in brown butter. Bursting with veggies and complemented by the charred sweetness from the corn and crusty garlic ciabatta, this summery plate of deliciousness is practically restaurant quality!
Allergens
Utensils
Tags
Jumbo Scallops
227 g
Corn on the Cob
1 unit(s)
Peach
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 peach, 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.
- Transfer ciabatta, 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!)
- Halve ciabattas diagonally.
- 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 fragrant, 15 sec.
- Add peaches, corn, arugula and spinach mix and spring mix to the bowl with dressing. Toss to combine.
- Divide salad and ciabattas between plates. Top salad with feta, then scallops.
- Sprinkle any remaining tarragon over top. Drizzle any remaining brown butter over scallops, if desired.
700
kcal
Calories
36
g
Fat
15
g
Saturated Fat
67
g
Carbohydrate
12
g
Sugar
6
g
Dietary Fiber
31
g
Protein
320
mg
Cholesterol
850
mg
Sodium
1
g
Trans Fat
600
mg
Potassium
125
mg
Calcium
4.5
mg
Iron
