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
A note about serious food allergies
We're sure people smarter than us know what makes the combination of brown sugar and bacon so delectable and a perfect addition to so many dishes and ingredients. We're sure doctors, lawyers, scientists, and intellectuals can theorize and hypothesize why those flavors on delicate sweet scallops melt in the mouth into quivering nirvana. We're sure they can, but what do they know? We're plenty smart enough to know this meal is yummy times twenty, to the tasty degree.
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.
You Will Need
Large Non-Stick Pan
Before You Cook
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 16 oz. scallops, follow same instructions, cooking in batches if necessary until scallops reach a minimum internal temperature of 145 degrees.
If using shrimp, follow same instructions as scallops in Steps 1 and 4, cooking undisturbed until seared on one side, 2-3 minutes. Flip, and cook until shrimp reaches minimum internal temperature, 1-2 minutes.
If using salmon fillets, pat dry and season flesh side with 1/4 tsp. salt and 1/4 tsp. pepper. Follow same instructions as shrimp in Step 4, cooking skin side up first until salmon reaches minimum internal temperature, 4-6 minutes per side.
Prepare the Ingredients
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Trim woody ends off asparagus.
Halve potatoes lengthwise.
Pat scallops dry.
Start the Potatoes
Place potatoes on prepared baking sheet and toss with 2 tsp. olive oil, half the garlic salt, (reserve remaining for asparagus), and a pinch of pepper.
Spread into a single layer on one side of baking sheet, cut side down. Roast in hot oven, 10 minutes.
Remove from oven. Potatoes will finish cooking in a later step.
Finish Potatoes and Roast Asparagus
Carefully, flip potatoes cut side up and top with cheese. Baking sheet will be hot! Use a utensil.
Add asparagus to empty side of sheet and add 1 tsp. olive oil, remaining garlic salt, and a pinch of pepper. Carefully roll asparagus to coat.
Spread asparagus into a single layer on their side and roast in hot oven until potatoes and asparagus are tender, 8-10 minutes.
While vegetables roast, cook scallops.
Cook the Scallops
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add scallops to hot pan and cook until scallops reach a minimum internal temperature of 145 degrees, 1-2 minutes per side.
Transfer scallops to a plate. Keep pan over burner and lower heat to medium.
Make Glaze and Finish Dish
Add bacon and white portions of green onions to hot pan. Stir often until onions are translucent, 2-3 minutes.
Stir in sherry and brown sugar. Then stir occasionally until a sticky glaze forms, 2-3 minutes.
Remove from burner. Add scallops and flip until coated.
Plate dish as pictured on front of card, topping potatoes with green portions of green onions. Bon appétit!
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