Crispy Orange Scallops

with charred shishitos and rice

Prep & Cook Time: 60+ min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Eggs, Wheat, Shellfish, Soy

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 you!
A note about serious food allergies

In Your Box (serves 2)

  • 1 tsp. Sriracha
  • 1 Red Onion
  • 6 fl. oz. Canola Oil
  • ¾ cup Jasmine Rice
  • Info
    ⅓ cup Tempura Mix
  • Info
    4 fl. oz. Spicy Orange Sauce
  • 6 oz. Shishito Peppers
  • 2 Green Onion
  • Info
    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.

  • Nutrition (per serving)

  • Calories
    793
  • Carbohydrates
    120g
  • Fat
    24g
  • Protein
    22g
  • Sodium
    1586mg

Recipe Steps

  • 1

    Prep

    Slice red onion thin Chop green onion (separate) Deseed and cut shishitos into 1 inch pieces

  • 2

    Cook Rice

    Cook rice according to package directions. When finished, add green onion bottoms and fluff. Cover and set aside.

  • 3

    Cook Vegetables

    In a medium nonstick pan over medium high heat, add 1 tsp olive oil. Add red onions and cook for 7-8 minutes or until charred and softened. Add shishitos and ¼ tsp salt and cook for 2-3 minutes.

  • 4

    Make Sauce

    Combine orange sauce with sriracha to taste. Set aside.

  • 5

    Make Batter and Cook Shrimp

    In a mixing bowl, combine tempura mix with enough water to make a slightly thick batter.

    Heat oil in a medium saute pan. Dip scallops into the batter and fry in batches until crispy.

  • 6

    Finish The Dish

    Drizzle sauce over dish. Garnish with green onion tops.

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