Scallops & Veggie Hash
- The lemon and peppery notes from the Dash Original seasoning really complement this dish. The vegetable hash has great texture and appearance when vegetables are diced. Recipe Credit: Joy Bauer
- Prep Time: 10 minutes
- Total Time: 35 minutes
- Yield: 4 servings
Ingredients
- 5 teaspoons avocado oil, divided
- 2 medium carrots, peeled and diced (1½ cups)
- 1 medium parsnip, peeled and diced (~1 cup)
- 1½ cups reduced-sodium chicken broth, divided
- 2 medium zucchinis, diced (~2½ cups)
- 1 tablespoon DASH Original Blend or Garlic & Herb, divided
- 1 pound sea scallops (~16 scallops)
- 1 medium shallot, minced
- 1 tablespoon fresh lemon juice
- 1 tablespoon butter
Optional for garnish: Fresh parsley, finely minced and lemon zest
Directions
- Warm a large nonstick skillet over medium-high heat and add 2 teaspoons of avocado oil. Add carrots and parsnips and sauté 2 to 3 minutes, stirring frequently to prevent burning, until vegetables start to soften.
- Add ½ cup broth and cook, stirring occasionally, until broth has evaporated, and vegetables soften. Add zucchini and 1 teaspoon original Dash blend. Stir to combine and cook for an additional 2 to 3 minutes.
- Add another ¼ cup broth and cook until broth has evaporated, all vegetables are tender and start to caramelize, about 3 to 4 minutes. Set aside to keep warm.
- Blot scallops dry with a paper towel and evenly coat with 2 teaspoons Dash Original seasoning blend.
- Warm remaining 3 teaspoons avocado oil in a large nonstick skillet over medium-high heat, allowing pan to become hot. Add scallops and sear for 2 minutes per side, or until just cooked through (timing will depend on the size of scallop you’re using). Remove scallops and set aside.
- Add shallot to skillet, reduce heat to medium-low and cook, stirring occasionally, until shallot softens, about 2 minutes. Add remaining ¾ cup broth and lemon juice. Bring to a boil and reduce liquid by ⅓, about 2 to 3 minutes. Reduce heat to low and swirl in butter. Remove from heat and serve immediately spooned over scallops and veggie hash.
