Meal Kit
Culinary Collection
Scallops and Corn-Bacon Cream Sauce
with roasted Parmesan potatoes
Prep & Cook Time: 45-55 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Milk, Wheat, Soy
Chef
Nigel Palmer
Sweet scallops and yummy potatoes make for a meal that's much like a pillow: soft, comfortable, and you can whack someone with it without causing permanent damage. (That last part not so much.) If you're aching for a burst of color, fresh snap peas and corn are here for vibrancy and flavor, complementing the cheesy, rich, bacony sauce perfectly. Soft is superb!
In Your Box (serves 2)
- 2 Russet Potatoes
- 8 oz. Scallops
- 5 oz. Corn Kernels
- 3 oz. Snap Peas
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2 oz. Light Cream Cheese
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2 oz. Shredded Parmesan Cheese
- 1 Shallot
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1 oz. Lemon Garlic Herb Butter
- ¼ oz. Crumbled Bacon
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2 Saltine Crackers
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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Calories680
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Carbohydrates66g
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Net Carbs61g
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Fat34g
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Protein35g
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Sodium1650mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Medium Pot
- 1 Large Non-Stick Pan
Before You Cook
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
Customize It Instructions
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If using shrimp, follow same instructions as scallops in Steps 2 and 4, cooking until shrimp reaches minimum internal temperature, 2-3 minutes per side.
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If using chicken, pat dry and season all over with a pinch of salt and pepper. Follow same instructions as scallops in Step 4, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using 16 oz. scallops, follow same instructions as 8 oz. scallops, cooking in batches if necessary until scallops reach a minimum internal temperature of. 145 degrees.
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If cooking without a protein, omit end of Step 2 and entire Step 4.
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1 Roast the Potatoes
Halve potatoes lengthwise.
Place potatoes on prepared baking sheet, cut side up, and top with 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Massage oil and seasoning into potatoes.Flip potatoes cut side down and roast in hot oven until tender, 20-25 minutes.Carefully remove from oven. Using a utensil, press down on potatoes until slightly flattened. Flip potatoes cut side up and top with half the Parmesan (reserve remaining for garnish).Roast again until cheese is bubbling and lightly browned, 5-8 minutes.While potatoes roast, prepare ingredients. -
2 Prepare the Ingredients
Trim and cut snap peas into 1” pieces on an angle.
Trim, peel, and cut shallot into 1/4” slices.Crush crackers.Pat scallops dry. -
3 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. Stir occasionally, 2 minutes.Add cream cheese, 1/2 cup water, 1/4 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. -
4 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. -
5 Finish the Dish
Plate dish as pictured on front of card, topping sauce with scallops and garnishing with crushed crackers and remaining Parmesan. Bon appétit!
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