Meal Kit
Scallop Cioppino Grits
with garlic bread
Prep & Cook Time: 60+ min.
Cook Within: 3 days
Difficulty Level: Easy
Spice Level: Not Spicy
Contains: Milk, Wheat, Shellfish, Soy
Chef
Ryan Pugh
In Your Box (serves 2)
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8 oz. Scallops
- 2 tsp. Mirepoix Broth Concentrate
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1 French Roll
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1 oz. Butter
- ¼ tsp. Red Pepper Flakes
- ½ cup Instant Grits
- 6 Garlic Cloves
- 1 Yellow Onion
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½ oz. Crispy Garlic
- 8 oz. Grape Tomatoes
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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Calories566
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Carbohydrates72g
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Fat23g
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Protein23g
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Sodium1702mg
Recipe Steps
Cooking Guidelines
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
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1 prep
Slice Tomatoes in half Medium dice yellow onion Mince Garlic pat scallops dry
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2 Make grits
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
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3 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
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4 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
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5 Plating
Divide grits into two bowls equally Spoon cioppino over grits Divide scallops evenly Finish with crispy garlic
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