Culinary Collection

Miso Glazed Scallops with Shiitake Mushrooms and Lo Mein Noodles

Culinary Collection

Prep & Cook Time: 60+ min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Wheat, Shellfish, Soy, Tree Nuts

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)

  • 2 Green Onion
  • 1 tsp. Cornstarch
  • ½ fl. oz. Honey
  • 2 tsp. Pho Vegetable Broth Concentrate
  • Info
    1 oz. Roasted Salted Cashews
  • 3 oz. Snow Peas
  • 3 oz. Shiitake Mushrooms
  • Info
    5 oz. Lo Mein Noodles
  • Info
    2 tsp. White Miso Paste
  • 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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

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
  1. 1

    Prepare The Ingredients

    Trim and thinly slice green onions on an angle, keeping white and green portions separate. Cut shiitakes in half

  2. 2

    Cook The Scallops and Make Miso Sauce

    Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add scallops and cook until scallops reach a minimum internal temperature of 145 degrees, 1-2 minutes per side. Remove from burner. Reserve pan; no need to wipe clean. In the same pan over medium heat, add miso, ¼ cup water and honey. Bring to a simmer and cook until thickened, 2-3 minutes.

  3. 3

    Cook The Noodles and Vegetables

    Once water is boiling, add noodles and cook until tender, 4-5 minutes. Place a medium nonstick pan over medium heat and add 1 tsp. olive oil. Add mushrooms, green onion bottoms and snow peas to hot pan and stir occasionally until browned, 4-6 minutes. Add pho concentrate and ½ cup water. Bring to a simmer. Mix 1 tsp of cold water with cornstarch. Stir into pan and bring to a simmer. Add noodles and vegetables. Toss.

  4. 4

    Finish The Dish

    Plate dish as pictured on front of card, drizzling miso sauce over the dish and garnishing with cashews. Bon appétit!

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