Meal Kit
Culinary Collection
Scallops and Sun-Dried Tomato Piccata Gnocchi
with grape tomatoes and Parmesan
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Milk, Wheat
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Under %{max_calories} calories
Chef
Ryan Pugh
Sweet, salty, and tiny, capers pack a punch above their weight class and bring the “piccata” to the meals they manage to populate. But they aren't the only small, round wonders in this dish. Scallops, slightly sweet, marvelously delicious are tender, toothsome, and amazing, but the real star is the rich gnocchi, softly bringing intense flavor and warmth to this meal. All these small ingredients build to something larger; a midweek meal that tastes like it came out of a five-star restaurant.
In Your Box (serves 2)
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12 oz. Par-Cooked Gnocchi
- 8 oz. Scallops
- 1 Lemon
- 4 oz. Grape Tomatoes
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2 oz. Light Cream Cheese
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2 Tbsp. Sun-Dried Tomato Pesto
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½ oz. Grated Parmesan
- 2 tsp. Mirepoix Broth Concentrate
- ¼ oz. Parsley
- ¼ oz. Capers
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) yP5av1P8
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Calories630
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Carbohydrates74g
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Net Carbs71g
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Fat25g
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Protein28g
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Sodium1980mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using 16 oz. scallops, follow same instructions, working in batches if necessary.
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If using shrimp, pat dry and season with a pinch of salt and pepper. Follow same instruction as scallops in Step 3, cooking undisturbed until seared on one side, 2-3 minutes. Flip, and cook until shrimp reaches minimum internal temperature, 1-2 minutes.
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If using chicken breasts, pat dry and cut into 1" dice. Season with 1/4 tsp. salt and a pinch of pepper Follow same instruction as scallops in Step 3, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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1 Prepare the Ingredients
Coarsely chop parsley (no need to stem).
Halve tomatoes.Halve lemon. Juice one half and cut other half into wedges.Pat scallops dry. -
2 Cook the Gnocchi
Place a large non-stick pan over medium heat and add 1 Tbsp. olive oil.
Add gnocchi to hot pan and stir often until lightly browned, 6-8 minutes.Transfer gnocchi to a plate. Reserve pan; no need to wipe clean. -
3 Cook the Scallops
Return pan used to cook gnocchi to medium-high heat and add 1 tsp. olive oil.
Add scallops to hot pan. Cook until scallops reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.Remove scallops to a plate and tent with foil. Keep pan over medium-high heat. -
4 Make the Sauce
Add capers and tomatoes to hot pan. Stir occasionally, breaking up tomatoes, 2 minutes.
Add 1/2 cup water, mirepoix base, cream cheese, and pesto. Bring to a simmer. Once simmering, stir vigorously or whisk until sauce is smooth and creamy, 2-3 minutes.Stir in 11/2 tsp. lemon juice, parsley, and a pinch of salt and pepper. Remove from burner. Add gnocchi and stir to combine. -
5 Finish the Dish
Plate dish as pictured on front of card, garnishing with Parmesan. Squeeze lemon wedges over meal to taste. Bon appétit!
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