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
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.
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
cook the pasta
Once water is boiling, add pasta and cook until al dente, 10-12 minutes. Reserve ¼ cup pasta cooking water. Drain pasta in a colander.
prepare the ingredients
coarsely chop spinach.
season scallops with a pinch of salt and pepper.
start the scallops
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add scallops and cook until scallops reach a minimum internal temperature of 145 degrees, 1-2 minutes per side. Remove to a plate. No need to wipe pan clean.
finish the scallops
add spinach to pan 1 minute until wilted. pasta water, mirepoix, and chimichurri to pan. simmer 1-2 minutes until slightly thickened. Scallops and pasta to pan.
finish the dish
plate as shown.
garnish with cheese and pine nuts.
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