Express
Premium
Firecracker Scallops with Avocado
and cabbage
Prep & Cook Time: 20-30 min.
Spice Level: Medium
Cook Within: 3 days
Contains: Milk, Eggs, Soy
- Pescatarian
- Gluten-Smart
Chef
Jimmy Shay
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
- 8 oz. Patagonian Petite Scallops
- 6 oz. Shredded Red Cabbage
- 5.47 oz. Long Grain White Rice
- 2 fl. oz. Sweet & Thick Soy Sauce
- 1 Lime
- 2 fl. oz. Boom Boom Sauce
- 1 Avocado Half
- 1 tsp. Black Garlic Seasoning
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)
-
Calories710
-
Carbohydrates89g
-
Net Carbs84g
-
Fat33g
-
Protein29g
-
Sodium1590mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- 1 Small Pot
- 1 Large Non-Stick Pan
- 1 Zester
- 1 Plate
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.
-
If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
-
1 Cook the Rice
Bring a small pot with rice, black garlic seasoning, 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 stir in 1 tsp. lime zest (prepared in a later step). Set aside.While rice cooks, continue recipe. -
2 Prepare Lime and Cook Cabbage
Zest and halve lime. Cut one half into wedges and juice the other half.
Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add cabbage to hot pan and stir occasionally until cabbage is slightly browned and tender, 3-5 minutes.Remove from burner and stir in 2 tsp. lime juice and a pinch of salt. Transfer to a plate. Wipe pan clean and reserve. -
3 Cook the Scallops
Pat scallops dry and season all over with a pinch of salt and pepper. Scallops will vary in amount as they are portioned by weight. Don't worry, the sweet flavor and tender texture will be the same.
Return pan used to cook cabbage to medium-high heat and add 2 tsp. olive oil. Let heat, 3 minutes.Add scallops to hot pan and cook undisturbed, 90 seconds.After 90 seconds, stir occasionally until scallops reach a minimum internal temperature of 145 degrees, 60-90 seconds.Remove from burner. Add soy sauce and stir often until coated. -
4 Finish the Dish
Plate dish as pictured on front of card, topping rice with cabbage, scallops, and avocado (slicing, if desired). If avocado is frozen, thaw on counter or briefly run under room temperature water (still in packaging) to defrost before proceeding with recipe. Garnish with boom boom sauce (to taste) and squeeze lime wedges over dish to taste. Bon appétit!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 35+ fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.
