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
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!
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
Customize It Instructions
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.
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.
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.
If cooking without a protein, omit end of Step 2 and entire Step 4.
Roast the Potatoes
Halve potatoes lengthwise.
Place potatoes on prepared baking sheet, cut side up, and top with 2 tsp. olive oil, ¼ 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.
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.
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, 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.
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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