Valentine's Day

Seared Scallops in Creamy Tomato Sauce

with Mint Chocolate Truffles

50 MIN

+$9.99/serving 2 Servings

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From the Test Kitchen

Rich flavors abound in this dish thanks to our creamy fresh tomato sauce topped with delicate seared scallops, toasty garlic-herb bread to soak it all up, and delicious mint chocolate truffles to end it all on a sweet note. It’s perfect for a fancy night in with the ones you love!

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Nutrition

PER SERVING
Calories

1130 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Sustainably Sourced Sea Scallops
1 Small Baguette
6 oz Asparagus
3 oz Radishes
1 bunch Parsley
4 oz Grape Tomatoes
1 Shallot
1 Lemon
¼ cup Cream
1 oz Salted Butter
2 cloves Garlic
1 oz Balsamic-Marinated Cipolline Onions
¼ tsp Crushed Red Pepper Flakes
1 oz Garlic & Herb Flavored Butter
4 oz Semi-Sweet Chocolate Chips
⅓ cup Peppermint-Flavored Crème Anglaise
¼ cup Dutch Processed Cocoa Powder (Processed With Alkali)

step-by-step

instructions

Cook Along

1 Make the truffles

Place half the crème anglaise (you will have extra) in a bowl; microwave on high 1 minute. Immediately add the chocolate chips and a pinch of salt; stir until thoroughly combined and the chocolate is melted (microwave another 30 seconds if needed to melt). Place the bowl in the freezer about 30 minutes, or until set. Once set, place the cocoa powder in a separate bowl. Working quickly, scoop about 1 tablespoon of the mint chocolate mixture into your hands; roll into a ball. Transfer to the bowl of cocoa powder; toss to evenly coat. Transfer to a plate. Refrigerate 30 minutes, or until ready to serve.

2 Prepare the ingredients

Meanwhile, remove the garlic-herb butter from the refrigerator to soften. Preheat the oven to 450°F. Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic (or 4 cloves for 4 servings). Halve, peel, and finely chop the shallot(s). 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(s). Halve the baguette(s). Roughly chop the parsley leaves and stems.

3 Make the sauce

In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic, chopped shallot(s), and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 2 to 4 minutes, or until lightly browned and slightly softened. Add the halved tomatoes and 2 tablespoons of water (or 4 tablespoons for 4 servings); 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 (shaking the packet before opening). 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.

4 Cook the vegetables

In a large nonstick pan, 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 1 lemon wedge (or 2 for 4 servings). Transfer to a plate; cover with foil to keep warm. Rinse and wipe out the pan.

5 Make the garlic-herb bread

Meanwhile, place the halved baguette(s) on a sheet pan, cut side up. Evenly spread the softened garlic-herb butter onto the cut sides. Toast in the oven 6 to 8 minutes, or until lightly browned and crispy. Transfer to a cutting board and carefully halve on an angle.

6 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 3 to 4 minutes, or until browned. Flip and cook 30 seconds to 1 minute, or until lightly browned and cooked through. Turn off the heat. Evenly top with the juice of 1 lemon wedge (or 2 for 4 servings). Serve the sauce topped with the cooked scallops and chopped parsley. Serve the cooked vegetables, garlic-herb bread, and remaining lemon wedges on the side. Serve the truffles for dessert. Enjoy!