Express
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Honey-Fresno Petite Scallop Orzotto
with sweet corn
Prep & Cook Time: 20-30 min.
Spice Level: Medium
Cook Within: 3 days
Contains: Milk, Wheat
- Pescatarian
- Protein-Packed
Chef
Hannah Fenton
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In Your Box (serves 2)
- 10 oz. Cooked Orzo
- 8 oz. Patagonian Petite Scallops
- 4 fl. oz. Cream Sauce Base
- 3 oz. Frozen Corn
- 2 oz. Baby Spinach
- 1 Red Fresno Chile
- 1 oz. Grated Parmesan Cheese
- ½ fl. oz. Honey
- 2 Green Onions
- 1 tsp. Garlic Salt
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.
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Nutrition (per serving)
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Calories670
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Carbohydrates66g
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Net Carbs60g
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Fat29g
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Protein37g
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Sodium1950mg
Recipe Steps
You Will Need
- Pepper
- Salt
- Salted Butter
- Olive Oil
- 2 Medium Non-Stick Pans
- 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
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If using antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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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.
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1 Prepare the Ingredients
Coarsely tear spinach.
Trim and thinly slice green onions, keeping white and green portions separate.Stem and seed chiles. Halve lengthwise and thinly slice. Wash hands and cutting board after prepping.Pat scallops dry and season all over with half the garlic salt (reserve remaining for orzotto) and a pinch of 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. -
2 Cook the Orzotto
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add corn and remaining garlic salt to hot pan. Stir occasionally until heated through, 2-3 minutes.Add spinach and stir until wilted, 60-90 seconds.Add orzo, cream base, cheese, 2 Tbsp. water, and 1/4 tsp. salt. Stir often until combined and cheese is melted, 2-3 minutes.If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.Remove from burner.While orzotto cooks, continue recipe. -
3 Cook the Scallops
Place another medium non-stick pan over 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.Reduce heat to medium. Transfer scallops to a plate. Wipe pan clean and keep over medium heat. -
4 Make Sauce and Finish Dish
Add 1 tsp. olive oil and chiles (to taste) to hot pan. Stir often until slightly softened, 1-2 minutes.
Add white portions of green onions and stir constantly until green onions are fragrant, 20-30 seconds.Add 1 Tbsp. salted butter, honey, and a pinch of salt. Stir constantly until combined and butter is melted, 45-60 seconds.Remove from burner.Plate dish as pictured on front of card, topping orzotto with scallops and sauce (to taste). Garnish with green portions of green onions. Bon appétit!
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