Express
Premium
Blackened Petite Scallops over Cheddar Polenta
with asparagus
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Milk
- Calorie-Conscious
- Pescatarian
- Protein-Packed
- Gluten-Smart
Chef
Hannah Fenton
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
- 8 oz. Patagonian Petite Scallops
- 8 oz. Asparagus
- 3 oz. Frozen Corn
- 3 oz. Polenta
- 2 oz. Shredded Cheddar Cheese
- ⅓ oz. Butter
- 6 Chive Sprigs
- 1 tsp. Blackening Seasoning
- ½ tsp. Garlic Salt
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)
-
Calories550
-
Carbohydrates50g
-
Net Carbs45g
-
Fat25g
-
Protein33g
-
Sodium1670mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Medium Pot
- 1 Plate
- 1 Whisk
Before You Cook
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
Customize It Instructions
-
If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
-
If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
-
1 Prepare the Ingredients
Trim woody ends off asparagus.
Mince chives.Pat scallops dry. Season all over with a pinch of salt and blackening seasoning. Scallops will vary in amount as they are portioned by weight. Don't worry, the sweet flavor and tender texture will be the same. -
2 Cook the Asparagus
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add asparagus, half the garlic salt (reserve remaining for polenta), and a pinch of pepper to hot pan. Stir occasionally until tender, but still crisp, 8-10 minutes.If asparagus are thinner than a pencil, check for doneness sooner.Remove from burner. Transfer asparagus to a plate. Wipe pan clean and reserve.While asparagus cook, continue recipe. -
3 Cook the Polenta
Place a medium pot over medium heat and add 2 tsp. olive oil.
Add polenta to hot pot and stir often until coated, 1-2 minutes.Slowly pour in 2 cups water while stirring with a whisk.Add 1/4 tsp. salt and stir constantly until starting to thicken, 3-5 minutes.Add cheese, butter, corn, and remaining garlic salt. Stir often until combined and corn is heated through, 2-3 minutes.If too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached.Remove from burner. Cover and set aside to keep warm. -
4 Cook Scallops and Finish Dish
Return pan used to cook asparagus to medium-high heat and add 1 tsp. olive oil. Let heat, 3 minutes.
Add scallops to hot pan and cook undisturbed, 90 seconds.After 90 seconds, stir occasionally until scallops reach a minimum internal temperature of 145 degrees, 60-90 seconds.Remove from burner.Plate dish as pictured on front of card, topping polenta with scallops and asparagus. Garnish with chives. Bon appetit!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 35+ fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.
