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
Chef
Jimmy Cababa
In Your Box (serves 2)
- 1 Shallot
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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
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5⅖ fl. oz. Coconut Milk
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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.
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Nutrition (per serving)
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Calories639
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Carbohydrates85g
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Fat24g
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Protein22g
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Sodium1680mg
Recipe Steps
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1 Prep
Chop garlic Chop shallot Chop cilantro Seed shishitos
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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.
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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.
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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.
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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.
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6 Finish The Dish
Serve scallops topped with chimichurri over the rice and shishitos.
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