Meal Kit
Culinary Collection
Miso-Lime Petite Scallops
with sesame bok choy and green onion rice
Prep & Cook Time: 25-35 min.
Spice Level: Medium
Cook Within: 3 days
Contains: Sesame, Soy
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PescatarianOver 30g protein
- Gluten-Smart
Chef
Jimmy Shay
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)
- 3 Heads of Baby Bok Choy
- 8 oz. Patagonian Petite Scallops
- 5⅗ fl. oz. Coconut Milk
- 5.47 oz. Long Grain White Rice
- 1 Lime
- 2 Green Onions
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⅖ fl. oz. Tamari Soy Sauce
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2 tsp. White Miso Paste
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¼ oz. Toasted Sesame Oil
- 1 tsp. Asian Garlic, Ginger & Chile 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) Gqn8za3W
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Calories690
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Carbohydrates78g
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Net Carbs73g
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Fat29g
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Protein30g
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Sodium1940mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Small Pot
- 1 Large Non-Stick Pan
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. petite scallops, follow same instructions as 8 oz., working in batches if necessary. Scallops will vary in amount as they are portioned by weight. Don't worry, the sweet flavor and tender texture will be the same.
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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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1 Cook the Rice
Trim and thinly slice green onions, keeping white and green portions separate.
Bring a small pot with rice, soy sauce, white portions of green onions, half the Asian garlic, ginger & chile seasoning (to taste; reserve remaining for sauce), and 11/4 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 set aside.While rice cooks, continue recipe. -
2 Prepare the Ingredients
Remove any discolored outer leaves from bok choy and trim ends. Cut stems into 1/4" slices and coarsely chop leaves. Keep stems and leaves separate.
Zest and halve lime. Cut one half into wedges and juice the other half.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. -
3 Cook the Bok Choy
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add bok choy stems to hot pan. Stir often until tender, 5-7 minutes.
Add sesame oil, a pinch of salt, and bok choy leaves. Stir occasionally until combined and leaves are wilted, 1-2 minutes.Remove from burner.While bok choy cooks, continue recipe. -
4 Cook the Scallops
Place a large 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.Remove from burner. Transfer scallops to a plate. Reserve pan; no need to wipe clean. -
5 Make Sauce and Finish Dish
Return pan used to cook scallops to medium heat. Add miso and 3 Tbsp. water to hot pan and stir vigorously until miso is fully incorporated, 1-2 minutes.
Add coconut milk and stir vigorously to combine. Bring to a simmer. Don't worry if coconut milk has solidified. It is part of natural processes. Break up as needed.Once simmering, stir occasionally until slightly thickened, 1-2 minutes.Add 1 Tbsp. lime juice, green portions of green onions, remaining Asian garlic, ginger & chile seasoning (to taste), 1 tsp. lime zest, scallops, and a pinch of salt and pepper. Stir until combined and scallops are coated, 30-60 seconds.Remove from burner.Plate dish as pictured on front of card, topping rice with bok choy, scallops, and sauce. Squeeze lime wedges over to taste. Bon appétit!
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