Culinary Collection
Black and Blue Scallops
with corn, roasted red pepper and blue cheese grits
Prep & Cook Time: 60+ min.
Cook Within: 3 days
Difficulty Level: Easy
Spice Level: Not Spicy
Contains: Milk, Shellfish, Tree Nuts
Chef
Jimmy Cababa
In Your Box (serves 2)
- 3 oz. Roasted Red Peppers
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1 oz. Grated Parmesan
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½ oz. Walnut Halves
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1 oz. Butter
- 5 oz. Corn Kernels
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½ oz. Blue Cheese
- 1 tsp. Blackening Seasoning
- ½ cup Instant Grits
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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.
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Nutrition (per serving)
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Calories554
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Carbohydrates51g
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Fat27g
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Protein28g
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Sodium1604mg
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
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1 Prep
Coarsely chop red peppers Season scallops with ¼ tsp salt, pinch of pepper and the blackening seasoning
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2 Cook Grits
In a medium pot over medium high heat, cook grits according to package directions with ¼ tsp salt. Add parmesan, red peppers, and half the corn. Stir to combine. Cover and set aside while you cook the scallops.
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3 Cook Corn, Walnuts and Scallops
In a medium pan over medium high heat, add corn and char for 2 minutes. Transfer to a bowl and set aside.
In the same pan, add walnuts and cook until toasted.
In the same pan, add 2 tsp olive oil. Cook scallops.
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4 Finish The Dish
Top grits with bleu cheese, charred corn, and walnuts.
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