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.
You Will Need
Large Non-Stick Pan
Before You Cook
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
Prepare The Ingredients
Trim zucchini ends, halve lengthwise, and cut into ½” half-moons.
Peel and halve shallot. Slice thinly.
Cook The Scallops
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add scallops and a pinch of pepper to hot pan and cook until scallops reach a minimum internal temperature of 145 degrees, 1-2 minutes per side. Transfer scallops to a plate.
Reserve pan; no need to wipe clean.
Cook The Pasta
Once water is boiling, place pasta in pot and cook 3-4 minutes.
Cook The Vegetables
In the same pan used for the scallops over medium heat, add 2 tsp olive oil, zucchini, garlic salt, and shallot and cook, stirring occasionally, until tender, 3-5 minutes. Add cream cheese, ¼ cup water, and tomatoes and bring to a simmer.
Finish The Dish
Add pasta to pan and toss to combine. Top with scallops and Parmesan.
Plate dish as pictured on front of card. Bon appétit!
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