Express
Premium
Petite Scallop Stir-Fry Rice Bowl
with garlic sesame sauce
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Wheat, Sesame, Soy
-
Pescatarian
Chef
Tom Scodari
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
- 8 oz. Patagonian Petite Scallops
- 1 Red Bell Pepper
- 5.47 oz. Long Grain White Rice
-
4 fl. oz. Garlic Sesame Sauce
- 1 Head of Baby Bok Choy
- 4 oz. Halved Coin Cut Carrots
- ½ oz. Fried Rice Noodles
-
1 tsp. Umami Seasoning
-
1 tsp. Multicolor Sesame Seeds
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)
-
Calories650
-
Carbohydrates88g
-
Net Carbs83g
-
Fat19g
-
Protein29g
-
Sodium1650mg
Recipe Steps
You Will Need
- Olive Oil
- 1 Large Non-Stick Pan
- 1 Small Pot
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.
-
If using diced chicken thighs, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. Don't worry about trimming. Excess fat will render while cooking and add flavor.
-
If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
-
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.
-
1 Cook the Rice
Bring a small pot with rice and 1 1/4 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 1/2" slices and coarsely chop leaves. Keep stems and leaves separate.
Remove stem, seeds, and ribs, and cut bell pepper into 1/2" dice.Pat scallops dry and season all over with umami 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. -
3 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 and transfer to a plate. Wipe pan clean and return to medium-high heat. -
4 Cook Vegetables and Finish Dish
Add 2 tsp. olive oil, bell peppers, carrots, and 1/4 cup water to hot pan. Bring to a simmer.
Once simmering, cover and cook until water is mostly evaporated and vegetables are slightly tender, 3-5 minutes.Uncover and add bok choy stems and garlic sesame sauce. Stir often until vegetables are tender, 2-3 minutes.Add bok choy leaves and scallops. Stir often until bok choy leaves are wilted and scallops are coated in sauce, 1-2 minutes.Remove from burner.Plate dish as pictured on front of card, topping rice with scallops and vegetables and garnishing with sesame seeds and rice noodles. Bon appétit!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.
