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.
Slice Tomatoes in half
Medium dice yellow onion
pat scallops dry
bring two cups of water to a boil.
stir in dry grits and stir until smooth.
cook for 5 minutes.
add ¼ tsp salt
add ½ oz butter
place lid on top of grits and reserve off of heat.
Preheat oven to 400
make garlic bread
Add ½ oz room temperature butter and 1 clove of chopped garlic to a small bowl
Mix well in bowl
split french roll into two sides
spread butter mixture onto each side of bread
Bake on prepared cooking sheet for 10 minutes or until golden brown
Sear scallops and make sauce
Pre heat medium pan with 1 tsp olive oil until shimmering hot.
Sear scallops for 2-3 minutes per side
When done transfer to a plate and reserve
In same hot pan add garlic, onion and tomato.
Cook until translucent
Add mirepoix base and ½ cup of water and ¼ tsp salt
Add 1 butter and chilly flake to finish
Divide grits into two bowls equally
Spoon cioppino over grits
Divide scallops evenly
Finish with crispy garlic
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Choose from 18 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.