Meal Kit

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, Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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)

  • 8 oz. Scallops
  • 1 Red Onion
  • 6 oz. Shishito Peppers
  • 6 fl. oz. Canola Oil
  • ¾ cup Jasmine Rice
  • Info
    4 fl. oz. Spicy Orange Sauce
  • Info
    ⅓ cup Tempura Mix
  • 2 Green Onion
  • 1 tsp. Sriracha
Contains: Sulfites
Food intolerance information

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

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
  1. 1


    Slice red onion thin

    Chop green onion (separate)

    Deseed and cut shishitos into 1 inch pieces

  2. 2

    Cook Rice

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

  3. 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 .25 tsp salt and cook for 2-3 minutes.

  4. 4

    Make Sauce

    Combine orange sauce with sriracha to taste. Set aside.

  5. 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. 6

    Finish The Dish

    Drizzle sauce over dish. Garnish with green onion tops.

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