Meal Kit
Culinary Collection
Lemon-Caper Scallops
with Parmesan roasted potatoes and green beans
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Milk
- Calorie-Conscious
- Gluten-Smart
Chef
Tom Scodari
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)
- 12 oz. Red Potatoes
- 8 oz. Green Beans
- 8 oz. Scallops
- 1 Lemon
- 1 oz. Beurre Blanc Butter
- ½ oz. Shredded Parmesan Cheese
- ½ oz. Capers
- 1 Tbsp. Roasted Red Pepper Pesto
- 1 tsp. Potato Spice Seasoning
- ½ tsp. Rotisserie Chicken 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.
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Nutrition (per serving)
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Calories500
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Carbohydrates53g
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Net Carbs46g
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Fat26g
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Protein23g
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Sodium1860mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 2 Medium Non-Stick Pans
- 1 Baking Sheet
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 16 oz. scallops, follow same instructions as 8 oz., working in batches if necessary.
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If using chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using mahi-mahi, pat dry. Halve any larger pieces to match smaller pieces. Cook until mahi-mahi reaches minimum internal temperature, 3-4 minutes per side. Fish thickness can vary; if you receive a thinner fillet, we recommend checking for doneness sooner.
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1 Roast the Potatoes
Quarter potatoes. If larger than a ping-pong ball, cut into six to eight wedges. Place potatoes on prepared baking sheet and toss with 1 Tbsp. olive oil and potato spice seasoning. Spread into an even layer.
Roast in hot oven until browned and tender, 25-27 minutes, topping with cheese halfway through.Carefully remove from oven.While potatoes roast, continue recipe. -
2 Prepare the Ingredients
Trim green beans, if necessary.
Zest and halve lemon. Cut one half into wedges and juice the other half. -
3 Cook the Green Beans
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add green beans to hot pan and stir occasionally, 1 minute.
Add 1/4 cup water, 1/4 tsp. salt, and a pinch of pepper. Cover and cook until tender, 6-8 minutes.If green beans need more time, add 2 Tbsp. water, cover, and stir occasionally, 1-3 minutes.Remove from burner. Stir in pesto until coated.While green beans cook, continue recipe. -
4 Cook the Scallops
Pat scallops dry and season all over with rotisserie chicken seasoning. Scallops will vary in amount as they are portioned by weight. Don't worry, the sweet flavor and tender texture will be the same.
Place another medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add scallops to hot pan and cook until browned and scallops reach a minimum internal temperature of 145 degrees, 1-2 minutes per side.Remove from burner. Transfer scallops to a plate. Wipe pan clean and reserve. -
5 Make Sauce and Finish Dish
Return pan used to cook scallops to low heat. Add 1 Tbsp. water, butter, capers, 1 tsp. lemon zest, and 2 tsp. lemon juice to hot pan. Bring to a simmer.
Once simmering, stir constantly until slightly thickened, 1-2 minutes.Remove from burner.Plate dish as pictured on front of card, topping scallops with sauce and squeezing lemon wedges over to taste. Bon appétit!
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