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
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
Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 8-10 minutes.
Reserve ¾ cup pasta cooking water. Drain pasta in a colander. Set aside.
While pasta cooks, prepare ingredients.
Prepare Ingredients and Roast Broccoli
Cut broccoli into bite-sized pieces, if necessary.
Peel and mince shallot.
Zest and halve lemon. Cut one half into wedges and juice the other half.
Place broccoli on a prepared baking sheet and toss with 1 tsp. olive oil and ¼ tsp. salt. Massage oil and seasoning into broccoli.
Spread into a single layer and roast in hot oven until tender, 12-14 minutes.
While broccoli roasts, cook scallops.
Cook the Scallops
Pat scallops dry, and season both sides with a pinch of pepper.
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 are browned and reach a minimum internal temperature of 145 degrees, 1-2 minutes per side.
Transfer scallops to a plate. Wipe pan clean and reserve.
Make the Sauce
Return pan used to cook scallops to medium heat and add 2 tsp. olive oil. Add shallot to hot pan and cook until fragrant, 30-60 seconds.
Add flour and stir until no dry flour remains.
Add reserved pasta cooking water, mirepoix base, cream cheese, ¼ tsp. salt, and a pinch of pepper. Bring to a simmer.
Once simmering, stir occasionally until completely combined and slightly thickened, 1-2 minutes.
Finish Sauce and Finish Dish
Stir in cooked pasta, lemon zest, 2 tsp. lemon juice, and half the Parmesan (reserve remaining for garnish) until combined. Carefully taste, and season with a pinch of salt and pepper, if desired. If too thick, add water, 1 Tbsp, at a time, until desired consistency is reached.
Remove from burner.
Plate dish as pictured on front of card, topping pasta with broccoli and scallops and garnishing with remaining Parmesan and pine nuts. Squeeze lemon wedges over meal to taste. Bon appétit!
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