Meal Kit
Culinary Collection
Coconut Curry Petite Scallops
with rice
Prep & Cook Time: 20-30 min.
Spice Level: Mild
Cook Within: 3 days
-
Pescatarian
- Gluten-Smart
Chef
Jimmy Shay
If you’re in the mood for fine dining, but don’t feel like leaving the house, our Culinary Collection meals are perfect for you. Our chefs have created upscale meals to make dinner time extra special, even if you’re eating in pjs. Enjoy a collection of premium steaks, seafood, burgers, and so much more.
In Your Box (serves 2)
- 8 oz. Patagonian Petite Scallops
- 5⅗ fl. oz. Coconut Milk
- 1 Red Bell Pepper
- 5.47 oz. Long Grain White Rice
- 1 Roma Tomato
- 1 Tbsp. Yellow Curry Paste
- ¼ oz. Cilantro
- 1 tsp. Minced Ginger
- ¼ tsp. Red Pepper Flakes
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)
-
Calories640
-
Carbohydrates77g
-
Net Carbs73g
-
Fat25g
-
Protein28g
-
Sodium1230mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Small Pot
- 1 Large Non-Stick Pan
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 Cook the Rice
Bring a small pot with rice and 1 1/4 cups water to a boil.
Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.Remove from burner and cover to keep warm. Set aside.While rice cooks, continue recipe. -
2 Prepare the Ingredients
Remove stem, seeds, and ribs, and cut bell pepper into 1/2" dice.
Core tomato and cut into 1/2" dice.Stem and coarsely chop cilantro.Pat scallops dry. Scallops will vary in amount as they are portioned by weight. Don't worry, the sweet flavor and tender texture will be the same. -
3 Cook the Peppers
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add bell peppers to hot pan. Stir occasionally until tender, 6-8 minutes. -
4 Add the Tomatoes
Add tomatoes, ginger, and 1/4 tsp. salt to hot pan. Stir occasionally until combined and ginger is fragrant, 2-3 minutes.
-
5 Add Sauce and Scallops and Finish Dish
Add curry paste, coconut milk, red pepper flakes (to taste), and 1/2 cup water to hot pan.
Don't worry if coconut milk has solidified. It is part of natural processes. Break up as needed. Stir to combine and bring to a simmer.Once simmering, reduce heat to medium-low and stir occasionally until sauce is sightly thickened, 3-5 minutes.Add scallops and 1/4 tsp. salt. Stir often until scallops reach a minimum internal temperature of 145 degrees, 3-4 minutes.Remove from burner.Plate dish as pictured on front of card, topping rice with curry mixture. Garnish with cilantro. Bon appétit!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.
