In order to bring you the best organic produce, some ingredients may differ from those depicted.
Sea scallops with roasted sunchokes and caper-raisin tapenade
Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Pescatarian, No Added Sugar, <600 Calories
2 Servings, 380 Calories/Serving
Once you’ve tried sunchokes, you’ll never go back. We roast these veggies until they’re flaky, soft, and sweet, then pair them with succulent wild sea scallops and tender cauliflower.
In your bag
- ½ pound organic cauliflower florets
- 6 ounces organic sunchokes
- 1 organic leek
- ¼ cup raisins
- 1 tablespoon sherry vinegar
- Seafood options:
- 10 ounces wild sea scallops
- 2 wild Alaskan skinless halibut fillets (about 6 ounces each)
- 1 wild Pacific skin-on king salmon fillet (about 10 ounces)
- 2 sustainably raised skin-on barramundi fillets (about 6 ounces each)
- ¼ cup capers
- 4 or 5 sprigs organic fresh dill
- 2 teaspoons Urfa chile flakes (optional)
Nutrition per serving
Calories 380, Total Fat 15g (19% DV), Sat. Fat 2g (10% DV), Trans Fat 0g, Cholest. 30mg (10% DV), Sodium 940mg (41% DV), Total Carb. 45g (16% DV), Fiber 5g (18% DV), Total Sugars 22g (Incl. 0g Added Sugars, 0% DV), Protein 19g
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Wash produce before use
Prep and roast the cauliflower, sunchokes, and leek
Heat the oven to 425°F.
- Cut any large cauliflower florets in half.
- Scrub the sunchokes under cold water. Cut the sunchokes into ¼-inch-thick rounds.
- Trim the root end from the leek; cut the leek in half lengthwise, then crosswise into ¼-inch-thick half-moons, enough to measure 1½ cups [3 cups]. Soak the half-moons in a medium bowl of cold water, stirring occasionally to loosen any dirt, and allow the dirt to settle at the bottom. Skim the leek from the surface of the water and pat dry.
On a sheet pan, toss the cauliflower, sunchokes, and leek with 1 to 2 tablespoons oil and season with salt and pepper. Spread in an even layer and roast, stirring halfway through, until the vegetables are tender and starting to brown, 12 to 15 minutes. Meanwhile, start preparing the rest of the meal.
Start the caper-raisin tapenade
- Coarsely chop the raisins.
In a medium bowl, combine the sherry vinegar and raisins. Let the raisins soak while you prepare the seafood.
Prep and cook the seafood
- Rinse and drain the scallops. Pat dry on a paper-towel-lined plate. Season lightly with salt.
In a large frying pan over high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the scallops and cook without turning until golden brown on one side and starting to turn opaque, 2 to 4 minutes. Turn and continue cooking for about 30 seconds for translucent or 1 to 2 minutes for opaque.
- Pat the fish dry with a paper towel; season lightly with salt and pepper.
In a large frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the fish and cook until lightly browned on the bottom side, 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes.
For salmon and barramundi:
- Pat the fish dry with a paper towel (if using king salmon, cut in half crosswise); season lightly with salt and pepper.
In a large frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the fish, skin side down, and cook until the skin is crisp, 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 3 minutes.
Transfer to a plate. While the seafood is cooking, prepare the capers and dill.
Finish the caper-raisin tapenade
- Coarsely chop the capers.
- Coarsely chop the dill.
Drain the raisins, discarding the sherry vinegar, and return the raisins to the bowl. Stir in the capers, dill, 1 to 2 teaspoons oil, and as much Urfa chile as you like. Season to taste with salt and pepper.
Transfer the roasted vegetables to individual bowls and top with the seafood. Spoon the caper-raisin tapenade over the seafood and serve.
- Scrub the sunchokes.
- Soak the leek and pat dry.
- Toss the vegetables with oil and season.
- Soak and drain the raisins.
- Time the cooking.