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
Hasselback potatoes have the most complicated-sounding name for the simplest of preparations: all you do is make little slits in the taters where delightful flavors can be stuffed into. Here, that's nutty Parmesan cheese, adding deep delight to the spuds. (And even if you make an oopsie and cut all the way through… flavor is still delicious.) Now, say it with us: I want my hassel-back, hassel-back, hassel-back…
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
Large 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
Bake the Hasselback Potatoes
Halve potatoes lengthwise. Place potatoes on a clean cutting board, flat side down. Make cuts ¼" apart, cutting ¾ of the way through potatoes.
Transfer to prepared baking sheet, flat side down. Drizzle with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper.
Roast in hot oven until tender, 20-25 minutes.
Carefully, sprinkle with half the Parmesan (reserve remaining for garnish). Bake again until cheese is bubbling and lightly browned, 5-8 minutes.
While potatoes bake, prepare ingredients.
[PIC: slightly different shot do potato being prepared, show one on baking sheet with cuts, and one bein cut]
Prepare the Ingredients
Trim and cut snap peas into 1” pieces on an angle.
Trim, peel, and cut shallot into ¼” slices.
Pat scallops dry.
[PIC: snap peas, shallot, crackers]
Cook the Sauce
Place a medium pot over medium heat and add 1 tsp. olive oil.
Add shallot and bacon to hot pot. Stir occasionally until shallot is tender and bacon is slightly crisped, 3-4 minutes.
Add snap peas and corn and stir occasionally, 2 minutes.
Add cream cheese, ½ cup water, ¼ tsp. salt, and a pinch of pepper. Bring to a boil, stirring constantly to incorporate cream cheese.
Once boiling, remove from burner. Stir in butter.
Cook the Scallops
Place a large non-stick pan over medium-high heat and add 1 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 from burner.
Make Sauce and Finish Dish
Plate dish as pictured on front of card, topping potatoes with scallops and sauce. Garnish with crushed crackers and remaining Parmesan. Bon appétit!
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