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

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 you!
A note about serious food allergies

In Your Box (serves 2)

  • Info
    8 oz. Scallops
  • 2 tsp. Mirepoix Base
  • Info
    1 French Roll
  • Info
    1 oz. Butter
  • ¼ tsp. Red Pepper Flakes
  • ½ cup Instant Grits
  • 6 Garlic Cloves
  • 1 Yellow Onion
  • Info
    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.

  • Nutrition (per serving)

  • Calories
    566
  • Carbohydrates
    72g
  • Fat
    23g
  • Protein
    23g
  • Sodium
    1702mg

Recipe Steps

  • 1

    prep

    Slice Tomatoes in half Medium dice yellow onion Mince Garlic pat scallops dry

  • 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

  • 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

  • 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

  • 5

    Plating

    Divide grits into two bowls equally Spoon cioppino over grits Divide scallops evenly Finish with crispy garlic

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