Premium

Pan-Seared Scallops & Caper Butter

with Red Rice & Fresh Orange Salsa

40 MIN

+$7.50/serving 4 Servings

Wellness at Blue Apron

Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.

Vegetarian

These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.

Carb Conscious

This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.

Mediterranean Diet

Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.

600 Calories or Less

These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.

Wellness Grain

These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.

Pescatarian

These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.

30g Of Protein

These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Keto Friendly

These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).

45g Of Protein

These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Nutritionist's Pick

These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.

Wheat Free

These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.

Reduced Sodium

Vegan

To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

TECHNIQUE TO HIGHLIGHT
You’ll combine butter and capers to spoon over (or baste) the scallops as they sear—an easy way to imbue them with rich, briny flavor.

Ingredient in focus
Although they resemble regular oranges on the outside, Cara Cara oranges are a special variety prized for their gorgeous reddish-pink flesh and incredibly sweet flavor.
CLICK FOR RECIPE CARD

See Plans

Nutrition

PER SERVING
Calories

700 Cals (est.)

View Full Nutrition

fresh

ingredients

20 oz Sea Scallops
1 cup Red Rice Blend
1 Cara Cara Orange
1 head Cauliflower
1 bunch Parsley
1 bunch Mint
1 oz Pickled Goathorn Peppers
2 Tbsps Roasted Pistachios
4 Tbsps Butter
1 Tbsp Capers
1 Tbsp Verjus Blanc
1 oz Castelvetrano Olives
4 Tbsps Crème Fraîche
⅓ cup Salsa Verde
2 Red, Yellow, Or Orange Bell Peppers

step-by-step

instructions

Cook Along

1 Cook the rice

Place an oven rack in the center of the oven; preheat to 450°F. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the rice. Cook, uncovered, 30 to 32 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

2 Prepare & roast the vegetables

Meanwhile, wash and dry the fresh produce. Line a sheet pan with foil. Cut out and discard the core of the cauliflower; cut into small florets. Cut off and discard the stems of the bell peppers; quarter lengthwise, then remove the ribs and seeds. Transfer the cauliflower florets and quartered bell peppers to the sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 22 to 24 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

3 Prepare the remaining ingredients & make the orange topping

Meanwhile, peel and medium dice the orange. Roughly chop the parsley leaves and stems. Pit and roughly chop the olives. Roughly chop the pickled peppers. In a bowl, combine the diced orange, chopped parsley, chopped olives, chopped pickled peppers, verjus, and a drizzle of olive oil. Season with salt and pepper. Roughly chop the pistachios. Pick the mint leaves off the stems.

4 Cook & baste the scallops

Pat the scallops dry with paper towels. Using your hands, remove and discard the tough side muscle from each scallop. Season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned scallops in an even layer. Cook 4 to 5 minutes, or until lightly browned. Flip the scallops; add the butter and capers. Cook, constantly spooning the mixture over the scallops, 1 to 2 minutes, or until lightly browned and cooked through. Turn off the heat.

5 Finish the rice & serve your dish

To the pot of cooked rice, add the roasted vegetables, crème fraîche, and salsa verde; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished rice topped with the cooked scallops (including any caper butter from the pan) and orange salsa (including the liquid). Garnish with the chopped pistachios and mint leaves (tearing just before adding). Enjoy!