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Scallop Panzanella

73

New York Times

Recipe byNew York Times

Imagine delicious home-cooked meals curated by culinary pros respected the world over. Look no further than meal kits from New... more.

Scallop Panzanella

73
DifficultyEasy
SpicinessNone
Cook Time45 mins

Scallops can transform any regular dish into an elegant one. Mark Bittman of New York Times Cooking has created this Tuscan salad with a tasty twist. Toasted baguettes, juicy tomatoes and a sprinkle of fresh basil come together to make a flavorful bed for the seared scallops. The combination of sweet and savory creates a heavenly dish that you simply can’t wait to sink your teeth into. In just under 30 minutes, you’ll create a gourmet dish to enjoy in the comfort of your own home.

Gourmet
Italian
New York Times

Recipe byNew York Times

Imagine delicious home-cooked meals curated by culinary pros respected the world over. Look no further than meal kits from New... more.

Suggested Pairings

Sauvignon Blanc

Hefeweizen

Ingredients

  • Baguettes
  • Basil
  • Lemon
  • Roma Tomato
  • Scallops

From Your Kitchen

  • Extra Ingredients
  • Salt
  • Black Pepper
  • Olive Oil
  • Aluminum Foil
  • Equipment
  • Large Bowl
  • Medium Sauté Pan
  • Rimmed Sheet Pan
  • Small Bowl

Allergens

  • Wheat
  • Shellfish

Nutrition Facts

  • Nutrition Facts

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