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
A note about serious food allergies
Resistant to domestication, wild and free, the truffle has been a culinary delicacy for so long, the Ancient Romans were wondering where it came from and what it was. (Plutarch thought warmth and water in the soil, along with the occasional bolt of lightning, created truffles.) Truffles aren't the only delicate item here; tender sweet scallops bring whimsy with truffle's wild. The magic we captured in this meal is akin to lightning in a bottle: rare, electric, and will make your hair stand on end. (Not so much that last part.)
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
Medium 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
Customize It Instructions
If using 16 oz. scallops, follow same instructions, cooking in batches if necessary.
If using shrimp or jumbo shrimp, follow same instructions as scallops in Steps 1 and 3, cooking undisturbed until opaque and shrimp reaches a minimum internal temperature of 145 degrees, 2-3 minutes per side.
Prepare the Ingredients
Cut cauliflower florets into bite-sized pieces.
Slice potato into ¼" rounds.
Trim and thinly slice green onions, keeping white and green portions separate.
Trim stems off Brussels sprouts and quarter.
Pat scallops dry. Scallops will vary in amount as they are portioned by weight. Don't worry, the sweet flavor and tender texture will be the same.
Roast the Vegetables
Place Brussels sprouts, potato rounds, cauliflower, and white portions of green onions on prepared baking sheet and toss with 1 Tbsp. olive oil, Parmesan, garlic salt, and a pinch of salt and pepper. Massage oil and seasonings into vegetables.
Spread into a single layer (some overlap is ok). Roast in hot oven until tender and starting to brown, 25-27 minutes.
Cook the Scallops
After vegetables have roasted 10 minutes, place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add scallops to hot pan and cook until scallops reach a minimum internal temperature of 145 degrees, 1-2 minutes per side.
Remove scallops to a plate and tent with foil.
Lower heat to medium and keep pan on burner.
Make the Sauce
Add ¼ cup water and cream cheese to hot pan. Bring to a boil while whisking or stirring vigorously.
Once boiling, remove from burner and add a pinch of salt and black truffle butter. Whisk or stir vigorously until completely combined.
Finish the Dish
Plate dish as pictured on front of card, placing scallops on vegetables and topping with sauce. Garnish with green portions of green onions. Bon appétit!
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