Meal Kit

Culinary Collection

Miso-Lime Petite Scallops

with sesame bok choy and green onion rice

Prep & Cook Time: 25-35 min.

Difficulty Level: Expert

Spice Level: Medium

Cook Within: 3 days

Contains: Tree Nuts (Coconuts), Sesame, Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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
  • Pescatarian
    Over 30g protein

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In Your Box (serves 2)

  • 3 Heads of Baby Bok Choy
  • 8 oz. Patagonian Petite Scallops
  • Info
    5⅗ fl. oz. Coconut Milk
  • 5.47 oz. Long Grain White Rice
  • 1 Lime
  • 2 Green Onions
  • Info
    ⅖ fl. oz. Tamari Soy Sauce
  • Info
    2 tsp. White Miso Paste
  • Info
    ¼ oz. Toasted Sesame Oil
  • 1 tsp. Asian Garlic, Ginger & Chile Seasoning
Contains: Sulfites
Food intolerance information

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
  • Net Carbs
  • Fat
  • Protein
  • Sodium

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

  • 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.

  • If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.

  1. 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. 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. 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. 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. 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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