New Year’s Eve Seafood Feast

This meal feeds four people and in your box you will find:

• 2x packs of French Onion Soup
• 2x Lobster Thermidor
• ​12x British King Scallops served in scallop shells with garlic butter
• 2x pack of New Potatoes
• ​1x pack 400g Creamed Spinach ​
• 2x packs of Chocolate Cherry Crêpes

When kept in the fridge all items have a shelf life of a minimum of 3 days, which includes the day of delivery.

French Onion Soup - 363kcals per portion
Lobster Thermidor - 384kcal per lobster
British King Scallops - 21kcal per 2 scallops
New Potatoes - 316kcal per 225g serving
Creamed Spinach - 176kcal per portion
Chocolate Crêpes with Cherry Compote - 766kcal per serving

Adults need around 2000kcal a day.  

For all allergen & nutritional information please follow the below link. Select your chosen dish or menu from the drop down list to view the allergen matrix. Allergens with a tick against them are present in the dish, allergens with an M against them are a may contain risk for the dish. For full ingredient & nutrition information click on individual items within the matrix. For dishes not part of one of set menus, please select ‘food and drink – individual items‘ from the list.

New Year’s Eve Seafood Feast  

• French Onion Soup with Comte Croutons (Cook time: 15 min) 
• 12x British King Scallops with garlic butter (Cook time: 7 min on the hob / 10 min oven) 
• 2x Lobster Thermidor (Cook time: 30 min) 
• New potatoes (Cook time: 20 – 25 min) 
• Creamed Spinach (Cook time: 2-5 min) 
• Chocolate Cherry Crêpe (Prep time: 2 min) 

Total prep & cooking time: 1 hour 20 minutes (from start to finish) - For best results oven cook. 

Starter 

French Onion Soup 

Served with Comté croutons. 

Cooking time: 15 minutes – For best results oven cook   

1. Pre-heat your oven fan 180°C / electric 200°C / gas mark 6. 
2. Slice the baguette at an angle into 6 pieces and place them onto a baking tray. Sprinkle with the grated Comté cheese. 
3. Place in the centre of the oven for 15 minutes. 
4. Once the 15 minutes is up, the cheese on the croutons should have melted. Remove from the oven and finish. 
5. Heat up the soup according to the instructions below: 

•  On the Hob:

Decant into a saucepan and reheat over a medium heat to simmering point.  

• Microwave: 

Transfer the soup into a microwavable container, cover, and heat up for 4 minutes, stirring half-way through. 

British King Scallops 

Served in a scallop shell with garlic butter 

Cooking time: 10 minutes 

On the Hob  

1. Rinse your scallops before use, pat them dry before seasoning with salt and pepper. 
2. Drizzle a little oil into a non-stick pan and cook the scallops on a high heat for 4 minutes on one side. Turn the scallops over, cook for another 3 minutes. 
3. Add the garlic butter and reduce the heat. Once the scallops are cooked, place one into each shell, pouring any remaining melted butter from the pan over the scallops. 

In the oven  

1. Pre-heat the oven (fan 180°C / electric 200°C / gas mark 6). 
2. Rinse your scallops before use, pat them dry  before seasoning with salt and pepper. 
3. Place the scallop shells onto a baking tray and place each scallop into a shell. Top with garlic butter. Bake for 10 minutes. 

To serve:

Divide the scallops between your plates. If you have a lemon, squeeze over the scallops. 

Main 

Lobster Thermidor 

Cooking time: 30 min - For best results oven cook from chilled 

1. Pre-heat the oven Fan oven at 180°C / electric oven at 200°C / Gas mark 6.  
2. Open the bag of lobster and place it onto a baking tray (before cooking, we recommend to gently crack the lobster claws). 
3. Open and spread the sauce evenly over the lobster meat. 
4. Place the tray into the centre of oven for 20 minutes or until the top of the sauce is a golden brown. 
5. Leave to stand for 1 minute before serving. 

Warning: The product will be hot, so please take care when removing from the oven. Do not re-heat. This dish is not suitable for home freezing 

New potatoes 

Cooking time: 20-25 minutes    

1. Pre-heat the oven to fan 180°C / electric 200°C / gas mark 6. 
2. Decant the potatoes onto a baking tray and spread evenly.
3. Place into the centre of the oven for 20-25 minutes until golden. 
4. Remove from the oven and serve. 

Creamed Spinach 

Cooking time: 5 minutes - For best results cook on the hob from chilled 

On the hob:

1. Empty contents of pouch into saucepan.  
2. Gently bring to simmer continuously stirring and simmer for 2-3 minutes continuously stirring.  
3. Season to taste. To make it extra luxurious add a knob of butter after heating.  

Microwave: 

1. Remove sleeve and peel back film.  
2. Empty contents of pouch into tray, loosely replace film. Place on to microwaveable plate and place into microwave. Heat on full power for time specified.  
3. Stir halfway through cooking time.  
4. Remove from Microwave and allow to stand for 1 minute before serving.  
5. Season to taste. To make it extra luxurious add a knob of butter after heating. 

Dessert 

Chocolate Cherry Crêpes 

Served with Cherry Compote 

Ready to eat! 

1. Remove the sleeve and film from the crêpes and place them on a microwave-safe plate 
2. Heat in the microwave on medium power for 30–40 seconds, until the crêpes are slightly warm. 
3. To finish, drizzle with the cherry compote and serve. 

Chef’s tip - If you have any ice cream or cream, serve it alongside the crêpes.