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
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.
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.
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.
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.
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.
Finish The Dish
Serve scallops topped with chimichurri over the rice and shishitos.
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