Bistro-Style Scallops Grenobloise
with Radicchio, Endive & Hazelnut Salad
Cooking time
20 minutes
Servings
2/4
Calories
770 /serving
When we think bistro, we think classic, stylish and approachable fare. For this recipe, we’re thinking bistro in Grenoble, the southeastern city that lends its name to a fish-friendly sauce made with butter, lemon and capers. With those briny, citrusy elements joining the rich crunch of hazelnuts, it’s a sure bet for pillowy pan-seared scallops. Present the shellfish with a base of bulgur and a suitably dressy salad of endive, radicchio and fresh chives.
We will send you:
- 340g Scallops
- 1 Bunch of chives (or garlic chives)
- 1 Lemon
- 1 Head of Boston lettuce
- 1 Endive
- 1 Radicchio
- 10g Capers
- 25g Hazelnuts
- 80g Bulgur
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Milk, Mustard, Scallops, Hazelnuts, Wheat
You will need:
Oil
Zester
Medium pot
4 or 8 tbsp Butter
Salt & pepper (S&P)
Large pan
Total Fat
50 g
Saturated Fat
18 g
Sodium
1420 mg
Total Carb
53 g
Sugars
3 g
Protein
33 g
Fibre
12 g
Preparation
Cook the bulgur
In a medium pot, combine the bulgur, ¾ cup water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 6 to 8 min., until the bulgur is tender and the water has been absorbed; season with ⅓ of the spices. Fluff and keep warm.
Mise en place
Meanwhile, zest and juice the lemon. Separate the lettuce leaves; tear the leaves. Remove the root end of the endive; halve lengthwise and cut crosswise into 1-inch pieces. Quarter the radicchio; tear into bite-size pieces. Roughly chop the hazelnuts. Thinly slice the chives.
Make the salad
In a large bowl, combine ½ the lemon juice, ½ the lemon zest, 2 tbsp oil (double for 4 portions), ½ the remaining spices and S&P. Add the lettuce, radicchio, endive, ½ the chives and ½ the hazelnuts; toss well.
Cook the scallops
Rinse the scallops under cold water and pat dry with paper towel; season with the remaining spices and S&P. If necessary, remove the muscle on the edge. In a large pan, heat a drizzle of oil on medium. Add the scallops* and cook, 1 to 2 min. per side, until cooked as desired. Transfer to a plate. Wipe out and reserve the pan.
Make the sauce
In the same pan, heat 4 tbsp butter (double for 4 portions) on medium. Cook, swirling the pan often, 2 to 3 min., until the butter foams and turns a deep golden brown. Add the capers, remaining lemon zest and hazelnuts, and S&P. Sauté, 1 to 2 min., until fragrant. Off the heat, add the remaining lemon juice; stir well.
Plate your dish
Divide the bulgur between your plates. Top with the scallops and salad. Spoon the sauce over. Garnish with the remaining chives. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
