Premium

Seared Scallops in Creamy Tomato Sauce

with Asparagus & Garlic-Herb Bread

35 MIN

+$8.00/serving 2 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

These Prepared and Ready dishes contain at least 25% less sodium per 100 grams (or 3.5 oz) than our average Prepared and Ready Meal as of October 1, 2024. Sodium content has been reduced from 330 mg per 100 grams to 250 mg per 100 grams. These dishes focus on ingredients with strong flavor and moderate salt.

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

WHY WE LOVE THIS DISH
Our rich, creamy fresh tomato sauce is perfectly balanced by delicate, simply seared scallops, plus a side of crispy garlic-herb bread to soak it all up.

TECHNIQUE TO HIGHLIGHT
Sea scallops develop a delightfully golden brown exterior when seared in the pan—just be sure to thoroughly pat them dry, as excess moisture will prevent that delicious browning.
CLICK FOR RECIPE CARD

See Plans

Nutrition

PER SERVING
Calories

610 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Sustainably Sourced Sea Scallops
1 Small Baguette
4 oz Grape Tomatoes
2 cloves Garlic
6 oz Asparagus
1 Lemon
3 oz Radishes
1 bunch Parsley
¼ cup Cream
1 oz Salted Butter
1 Tbsp Verjus Blanc
1 oz Balsamic-Marinated Cipolline Onions
1 oz Garlic & Herb Spreadable Butter
1 Shallot
⅓ cup Mirepoix
¼ tsp Crushed Red Pepper Flakes

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Remove the spreadable butter from the refrigerator to soften. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Peel and finely chop the shallot. Halve the tomatoes. Snap off and discard the tough, woody stem ends of the asparagus; halve crosswise. Quarter the radishes lengthwise. Roughly chop the onions. Quarter and deseed the lemon. Halve the baguette. Roughly chop the parsley leaves and stems.

2 Make the sauce

In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic and chopped shallot; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until lightly browned and slightly softened. Add the mirepoix (carefully, as the liquid may splatter) and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until softened and the liquid is reduced in volume. Add the halved tomatoes and 2 tablespoons of water; season with salt and pepper. Cook, stirring occasionally and pressing on the tomatoes with the back of a spoon, 2 to 3 minutes, or until the liquid is slightly thickened. Add the cream and verjus. Cook, stirring occasionally, 2 to 3 minutes, or until slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Cover to keep warm.

3 Cook the vegetables

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the halved asparagus; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and softened. Add the quartered radishes; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the plain butter. Cook, stirring constantly, 1 to 2 minutes, or until melted and thoroughly combined. Turn off the heat; stir in the chopped onions and the juice of 2 lemon wedges. Transfer to a plate; cover with foil to keep warm. Rinse and wipe out the pan.

4 Make the garlic-herb bread

Place the halved baguette on a sheet pan, cut side up. Evenly spread the softened butter onto the cut sides of the bread. Toast in the oven 6 to 8 minutes, or until lightly browned and slightly crispy. Transfer to a cutting board and carefully halve on an angle.

5 Cook the scallops & serve your dish

Meanwhile, 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 the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned scallops in an even layer. Cook 4 to 5 minutes, or until browned. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through. Turn off the heat. Evenly top with the juice of the remaining lemon wedges. Divide the sauce between two serving dishes. Serve the sauce topped with the cooked scallops. Serve the cooked vegetables and garlic-herb bread on the side. Garnish the scallops with the chopped parsley. Enjoy!