Pineapple Chimmichurri Scallops

with shishitos and coconut cilantro rice

Prep & Cook Time: 60+ min.

Cook Within: 3 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)

  • 1 Shallot
  • Info
    1 fl. oz. Teriyaki Glaze
  • ¼ oz. Cilantro
  • 2 Garlic Clove
  • 3 oz. Pineapple Chunks
  • ¾ cup Jasmine Rice
  • 6 oz. Shishito Peppers
  • 1 tsp. Chimichurri Seasoning
  • Info
    5⅖ fl. oz. Coconut Milk
  • 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
    639
  • Carbohydrates
    85g
  • Fat
    24g
  • Protein
    22g
  • Sodium
    1680mg

Recipe Steps

  • 1

    Prep

    Chop garlic Chop shallot Chop cilantro Seed shishitos

  • 2

    Cook Rice

    Add coconut milk and water to pot and bring to a simmer. Add rice and cover. Simmer for 12-15 minutes. Remove from heat and stir in half the cilantro.

  • 3

    Make Chimichurri

    In a medium pan over medium high heat add ½ tsp of oil. Add garlic and cook 30 seconds. Add pineapple and cook until browned. Transfer to a bowl and stir in shallots, chimichurri blend, 1 tsp olive oil and remaining cilantro.

  • 4

    Cook Scallops

    In the same pan, heat 1 tsp olive oil over medium heat. Season scallops with ¼ tsp salt and a pinch of pepper. Cook scallops.

  • 5

    Cook Shishitos

    In the same pan, heat 1 tsp olive oil over high heat. Add shishitos and cook until charred, 3-4 minutes. Add teriyaki and toss. Remove from heat.

  • 6

    Finish The Dish

    Serve scallops topped with chimichurri over the rice and shishitos.

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