Seared sea scallops over pancetta, eggplant, and artichoke paella

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Seared sea scallops over pancetta, eggplant, and artichoke paella

Chef's Table

Delight in our limited-edition Chef's Table recipes, designed with extra-luxe ingredients and innovative flavor combinations. It's a meal worth getting dressed up for - even at home.

Seared sea scallops over pancetta, eggplant, and artichoke paella

Gluten-Free Friendly, Dairy-Free, Soy-Free, Protein Plus

2 Servings, 690 Calories/Serving

35–50 Minutes

Paella, you’ve come a long way from a humble meal in rural Valencia to Spain’s national dish. Our version stars pancetta, eggplant, and artichokes mixed with golden rice to soak up all the wonderful flavors. 

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 organic globe eggplant
  • 3 ounces diced pancetta
  • 1 cup arborio rice
  • 1 packet vegetable broth concentrate
  • 2 ounces roasted red peppers
  • 1 organic Roma or other tomato
  • 1 cup cooked quartered artichoke hearts
  • Sunbasket paella sauce base (tomatoes - tomato paste - granulated garlic - sweet smoked paprika - anchovy paste - turmeric)
  • Seafood options:
  • 10 ounces wild sea scallops
  • 10 ounces wild jumbo shrimp
  • 2 wild Alaskan halibut fillets (about 5 ounces each)

Nutrition per serving

Calories 690, Total Fat 16g (21% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 40mg (13% DV), Sodium 1290mg (56% DV), Total Carb. 112g (41% DV), Fiber 13g (46% DV), Total Sugars 15g (Incl. 1g Added Sugars, 2% DV), Protein 28g
Contains: Fish (anchovy)

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, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Start the paella

  • Remove the stem from the eggplant; cut the eggplant into 1-inch cubes.

In a large frying pan [large sauce pot] over medium heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the pancetta and cook, stirring occasionally, until lightly browned and beginning to crisp, 3 to 4 minutes. 

Add the eggplant, season with salt and pepper, and cook, stirring occasionally, until starting to brown and soften, 3 to 4 minutes. Add the rice and cook, stirring occasionally, until the rice is slightly translucent, 3 to 4 minutes. While the paella is cooking, prepare the remaining ingredients.

2

Prep the remaining ingredients; finish the paella

  • In a small bowl or cup, mix the vegetable broth concentrate with 1 cup [2 cups] warm water and stir to combine.
  • Coarsely chop the roasted red peppers.
  • Cut away the core from the tomato; cut the tomato lengthwise into 1-inch-thick wedges.

To the pan with the paella, add ½ cup [1 cup] white wine (from your pantry) if using; bring to a boil, then reduce to a simmer and cook until the liquid is thickened, 1 to 2 minutes. Stir in the artichokes, paella sauce base, vegetable broth, and 1 cup [2 cups] water and season with salt and pepper. 

Arrange the roasted red peppers and tomato on top of the rice. Bring to a boil, then reduce to a simmer, cover, and cook without stirring until the rice is tender, 20 to 25 minutes. When the paella is almost done, prepare the seafood.

3

Prep and cook the seafood

Scallops:

  • 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. Transfer to a plate.

 

Shrimp:

  • Rinse and drain the shrimp. Pat dry on a paper-towel-lined plate. 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 shrimp and cook, turning once, until firm and cooked through, 2 to 3 minutes per side. Transfer to a plate. 

 

Halibut:

  • Pat the halibut 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 halibut 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. Transfer to a plate.

Serve

Transfer the paella to individual plates, top with the seafood, and serve.

Kids Can!
  • Measure the water for the paella. 
  • Measure the oil for cooking the paella and seafood.
  • Time the cooking.