Seared Chilli & Herb Scallops

This dish serves 2 people and in your box you will find:

• King scallops
• Cauliflower pureé, chilli compote, herb oil
• Sourdough demi baguette
• Salted French butter

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

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 our set menus, please select ‘food and drink – individual items‘ from the list.

Seared Chilli Scallops - 334kcal per serving
Demi Baguette 171 kcal per 70g serving
French Butter 54 kcal per 7.5g serving

Please note that all ovens are different. These are the
recommended cooking instructions but please make sure that all food is piping hot before serving.

We’d recommend getting all your dishes out of the fridge and
reading through the cooking instructions, so you know when everything needs to go in the oven. Otherwise, sit back, relax and let us do the hard work. Bon Appétit!

Seared Chilli & Herb Scallops
King scallops on a cauliflower purée, drizzled with herb oil and chilli compote

• King scallops (cook time: 3-4 minutes)
• Cauliflower purée (cook time: 1-5 minutes)
• Herb oil (ready to eat)
• Chilli compote (ready to eat)
• Sourdough demi baguette (cook time: 10 minutes)

Total cooking time: 10 minutes

1. Preheat your oven to fan 180°C / electric 200°C / gas mark 6.
2. Lightly sprinkle the baguette with water and place it in the oven. Set a timer for 10 minutes
3. Open the bag of scallops and pat them dry with kitchen paper.
4. Heat 1 teaspoon of oil in a non-stick frying pan over a high heat until very hot.
5. Season the scallops with salt and pepper to taste. Place them in the pan and cook for 2-3 minutes on one side, until golden, then turn and continue to cook for the same time on the reverse side.
6. Remove the scallops from the heat and allow them to rest for 1 minute.
7. Remove the sleeve and film from the accompaniments. Place the cauliflower purée in microwave-safe container and heat on full power (900W) for 1 minute. Alternatively, transfer it to a saucepan, cover with a lid and warm gently over a low heat, stirring occasionally. Ensure it is thoroughly heated before serving.
8. When everything is ready, divide the purée between two plates. Top each portion with 3 scallops, spoon over the chilli compote, drizzle with the herb oil and serve alongside the baguette.