Meal Kit

Aloha Teriyaki Scallop Bowl

with charred pineapple & roasted peanuts

Prep & Cook Time: 60+ min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Wheat, Peanuts, Shellfish, Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • 2 Green Onion
  • 2 tsp. Sriracha
  • 2 Pineapple Rings
  • Info
    ½ oz. Roasted Peanuts
  • Info
    2 fl. oz. Teriyaki Glaze
  • 3 oz. Matchstick Carrots
  • 3 oz. Snow Peas
  • ¾ cup Jasmine Rice
  • 1 tsp. Asian Garlic and Ginger Seasoning
  • Info
    8 oz. Scallops

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

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
  1. 1

    cooking the rice

    bring 1 ½ c water and rice to a boil in a small pot, reduce to simmer, cover cook 18 minutes while rice cooks prep

  2. 2


    string and cut snow peas into 1 inch pieces on a bias slice green onions and separate rough chop peanuts

  3. 3

    making the fried rice

    in large non stick over medium high heat place pineapple rings in pan with no oil, sear 2 minutes, flip cook 1 minute, remove from pan add 2 t oil to pan, add carrots, green onion bottoms, and peas to pan, sear 2 minutes, stir cook 2 minutes add rice, toss and allow to sear 2 minutes add sauce, stir in and remove from heat and cover while scallops cook

  4. 4

    cooking scallops

    pat dry scallops, toss in bowl with seasoning blend medium pan over medium high heat 2 t oil, sear 3-4 minutes, flip cook 3 more minutes

  5. 5


    plate, cut pineapple into 4 pieces each, top with chopped peanuts and green onion tops

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