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
Farrotto is risotto made with a grain other than rice, and in this case, that's farro, a nutty grain that's as old as Mesopotamia and the pharaohs. (It was found in their tombs.) It adds a bit of extra texture and bite here, making a delightful tomato-y bed for these succulent scallops. This farrotto is far out… toe. Tip: You don't need Paul Sorvino wielding a razor blade to get super thin slices of garlic. (That's from “Goodfellas,” for all you non-movie fans.) Just be sure to tuck the fingertips of your garlic-holding hand for safety, and use your knuckle as your guide.
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, working in batches if necessary.
If using shrimp, follow same instructions as scallops in Steps 1 and 4, cooking undisturbed until seared on one side, 2-3 minutes. Flip, and cook until shrimp reaches minimum internal temperature, 1-2 minutes.
If using diced chicken, follow same instructions as scallops in Steps 1 and 4, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
Prepare the Ingredients
Halve French roll.
Thinly slice half the garlic. Mince other half. Keep sliced and minced garlic separate.
Pat scallops dry, and season all over with a pinch of salt and pepper.
Bake the Garlic Bread
In a mixing bowl, combine minced garlic and 1 Tbsp. olive oil.
Place French roll halves on prepared baking sheet, cut sides up. Spread garlic oil on cut sides.
Bake in hot oven until golden brown, 8-10 minutes.
While garlic bread bakes, cook farrotto.
Cook the Farrotto
Bring a medium pot with farro, ¼ cup water, mirepoix base, ¼ tsp. salt, and a pinch of pepper to a simmer. Once simmering, stir occasionally until heated through, 2-3 minutes.
Remove from burner. Stir in butter until creamy. Cover and set aside.
Cook the Scallops
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add scallops and cook until scallops reach a minimum internal temperature of 145 degrees, 1-2 minutes per side.
Remove scallops to a plate. Tent with foil. Keep pan over medium-high heat.
Make Sauce and Finish Dish
Add 2 tsp. olive oil and sliced garlic to hot pan. Stir often until lightly golden brown, 1-2 minutes.
Add tomatoes and ¼ tsp. salt and stir often until softened, 1-2 minutes.
Smash tomatoes until broken and add half the red wine vinegar (remaining is yours do with as you wish). Stir until combined, 1-2 minutes.
Remove from burner.
Plate dish as pictured on front of card, topping farrotto with sauce and scallops. Bon appétit!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly.
Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.