Seared Sea Scallops over Pancetta, Eggplant, and Artichoke Paella | Sunbasket

Name: Seared Sea Scallops over Pancetta, Eggplant, and Artichoke Paella | Sunbasket
Ingredients: 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)

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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...

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Ingredients

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)