Almond-Crusted Scallops Alla Veneziana
with Asparagus Salad & Creamy Grana Padano Pearl Couscous
Cooking time
30 minutes
Servings
2/4
Calories
1030 /serving
A toasted almond-panko topping only makes the pillowy softness of seared scallops more mouth-watering. Dressed with lemon, they star in this uplifting Italian supper. It unfolds on a bed of pearl couscous that’s as creamy and cheesy as risotto, along with a cheffy salad of asparagus ribbons.
We will send you:
- 340g Scallops
- 1 Head of Boston lettuce
- 1 Shallot (or onion)
- ½ Bunch of asparagus
- 1 Lemon
- 165g Multicoloured pearl couscous
- 25g Almonds
- 60ml Vegetable demi-glace
- 20g Panko
- 25g Grana Padano (contains rennet)
- 60ml Heavy cream
Contains: Almonds • Eggs • Milk • Scallops • Wheat
You will need:
Large pan
Medium pot
Oil
Peeler
Salt & pepper (S&P)
Strainer
Zester
2 or 4 tbsp Butter
Total Fat
53 g
Saturated Fat
19 g
Sodium
960 mg
Total Carb
100 g
Sugars
9 g
Protein
45 g
Fibre
11 g
Preparation
Boil the couscous
- Bring a medium pot of salted water to a boil.
- Add the couscous and boil, 8 to 10 min., until tender.
- Drain and transfer to a bowl. Toss with a drizzle of oil to prevent sticking.
- Reserve the pot.
Mise en place
- Meanwhile, zest and juice the lemon.
- Using a peeler, peel the asparagus into ribbons.
- Separate the lettuce leaves.
- Halve, peel and mince the shallot.
- Rinse the scallops under cold water and pat dry. If necessary, remove the muscle on the edge.
Make the almond-panko topping
- In a large pan, heat 1 tbsp butter (double for 4 portions) on medium-high.
- Add the almonds (roughly chop if whole), panko and S&P.
- Toast, stirring often, 2 to 4 min., until fragrant and beginning to brown.
- Transfer to a small bowl and add the lemon zest; stir well.
- Wipe out and reserve the pan.
Make the salad
- Meanwhile, in a large bowl, combine ⅔ of the lemon juice, 2 tbsp oil (double for 4 portions) and S&P.
- Add the asparagus and lettuce; toss well.
Dress the couscous
- In the reserved pot, heat 1 tbsp butter (double for 4 portions) on medium.
- Add the shallot and sauté, 1 to 2 min., until fragrant.
- Add the cream, demi-glace, couscous and 2 tbsp water (double for 4 portions).
- Cook, stirring often, 2 to 3 min., until the couscous is coated.
- Off the heat, add the cheese; stir well.
Cook the scallops & serve
- Season the scallops with S&P.
- In the reserved pan, heat a drizzle of oil on medium.
- Add the scallops* and cook, 1 to 2 min. per side, until cooked as desired.
- Off the heat, add the remaining lemon juice; toss well.
- Divide the couscous between your bowls.
- Top with the scallops and ½ the almond-panko topping.
- Serve the salad on the side and top with the remaining almond-panko topping. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
