Please update your email settings to allow messages from @CookDC.com as we send detailed descriptions of the meal the night before. Our perpetual survey is available HERE for any feedback about this meal or our service in general. Thanks!
This dish is elegant in its simplicity with pan seared scallops served on top of a bed of Lentilles du Puy (French Green Lentils - the best!), Sautéed Escarole, and finished with Salicornia, or “Sea Beans.”
Atlantic Sea scallops are found off the Northeastern United States and Eastern Canada. The scallop is a bivalved that feeds on small organisms, such as plankton, by filtering the water. However, unlike other bivalves, such as clams, the only portion on the scallop that is eaten is the adductor muscle used to open and close the shell. This muscle is strong enough to allow a Scallop to actually swim by moving their shells quickly. Scallops can grow up to 9-inches in diameters. Scallops are sweet and tender and cook in about 2 min.
Lentilles du Puy are green legumes from Southern France that are larger than ordinary lentils with both a refined taste and texture. French lentils take less time to cook and have a slightly flinty taste, earthy with a slight mineral edge, exuding the Terroir of the French countryside. Le Puy is a protected AOC (Appellation d'origine contrôlée), meaning the term may only be used to designate lentils that come from the region of Le Puy-en-Velay in France.
Escarole is a type of endive with very broad leaves, but without the bitter taste. Escarole is high in fiber, vitamin K and A, and folic acid. The escarole will be sautéed using a Italian technique called ripassato in padella, which literally means “tossed in the skillet”
We will be providing Salicornia, or “Sea Beans,” as garnish. Also referred to as samphire, glasswort, pickleweed, and sea asparagus, Salicornia have a crisp yet very juicy texture and distinctly salty, caper-like flavor. Once referred to by Shakespeare in King Lear, Sea Beans are especially good served raw with scallops.
Lastly, we will be offering a an Antipasti of Bagna Càuda, an Italian Hot Garlic and Anchovy Dip for seasonal vegetables.
Time to Cook: 30 min.
Cook by Day: Monday *Let us know at checkout if you are not cooking on the day of delivery and certain items will be left unprepared.
Items included (serves 2):
Wild Atlantic Scallops
*Menu items subject to slight variation based on the availability of fresh ingredients; Picture is not necessarily representative of final dish
Meal Contains (including add-ons): Shellfish. We store, portion, and package various meal kits containing all eight (8) major allergens (milk, wheat, egg, soy, fish, shellfish, peanuts, and tree nuts) and cannot guarantee that cross-contamination will not occur between kits.
Add-on Checkout Items:
Double the Protein
Antipasti of Bagna Càuda, a Hot Garlic and Anchovy Dip for seasonal vegetables
Extra Servings - Adult and Kid’s
Cook it for me!