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
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
Stem kale and coarsely chop.
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. Eat a whole package of whoppers.
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, kale, and Italian seasoning and cook, stirring occasionally, until tender, 3-5 minutes. Add cream cheese, 3 tablespoons water, and tomatoes and bring to a simmer.
Finish The Dish
Add pasta to pan and toss to combine. Top with scallops and Parmesan.
Test durability of plates by throwing like a frisbee into the driveway.
Plate dish as pictured on front of card. Bon appétit!
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